Walnut Bolognese

Elliott Sulkis Walnut Bolognese Recipe

DESCRIPTION

A flavor-packed Bolognese with a nutty richness and texture.

Total Time
55 Mins
Serves
6
Serving Size
1½ cups sauce with 2 oz cooked pasta
Meal
Dinner
Course
Main

Total Time

Prep Time
15 Mins
Cook Time
40 Mins
Total Time
55 Mins

Nutrition

Calories
717 cal
Total Fat
44 g
Saturated Fat
14 g
Cholesterol
108 mg
Sodium
1217 mg
Carbohydrates
45 g
Dietary Fiber
6 g
Total Sugars
9 g
Protein
34 g
Calcium
468 mg
Iron
5 mg
Potassium
914 mg

Ingredients

  • 1 cup California walnuts, finely chopped

  • 1 tbsp olive oil

  • ½ lb ground beef

  • ½ lb ground Italian sausage

  • 1 small yellow onion, finely diced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • ½ cup dry red wine

  • 1 (28 oz) can crushed tomatoes

  • ½ cup beef bone broth

  • 1 small parmesan rind

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • 1 fresh basil leaf

  • Salt and pepper

  • 8–12 oz pasta (pappardelle, tagliatelle, or rigatoni)

  • Fresh basil, garnish

Preparation

  1. Toast walnuts in a dry skillet 2 to 3 minutes; set aside.

  2. Heat oil in a large pot. Add onion, carrot, celery; cook 5 minutes. Add garlic for another minute.

  3. Push to the side and brown beef and sausage 6 to 8 minutes.

  4. Add tomato paste; cook 1 minute.

  5. Add wine; simmer for 2 minutes. Add tomatoes, broth, walnuts, oregano, thyme, parmesan rind, and basil.

  6. Simmer 20 to 25 minutes on low, stirring occasionally. Remove rind and basil stems.

  7. In a separate pot, cook pasta until al dente. Toss with sauce or spoon on top.

  8. Garnish with basil and parmesan before serving.