Walnut Bolognese

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

DESCRIPTION

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

Prep Time
15 Mins
Cook Time
40 Mins
Total Time
55 Mins
Calories
717
Total Fat
44
Saturated Fat
14
Cholesterol
108
Sodium
1217
Carbohydrates
45
Dietary Fiber
6
Total Sugars
9
Protein
34
Calcium
468
Iron
5
Potassium
914

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.