This hearty, flavor-rich take on Bolognese is so satisfying, it’s sure to quickly become a family favorite.
2 tablespoons Olive oil
1 cup Onion, chopped
1 cup Carrot, chopped
1 cup Celery, chopped
8 Garlic cloves, minced
12 cups San Marzano tomatoes, canned
6 cups California Walnuts, toasted
1 1/2 tablespoons Fennel seeds, finely crushed
1 tablespoon Rosemary, dried
1 tablespoon Basil, dried
1 tablespoon Sea salt
Heat oil in a very large pot. Add vegetables and cook for 10 minutes.
Place walnuts in a food processor and pulse until they are chopped. Add tomatoes and pulse until combined. Add to pot and stir in seasonings. Bring to a boil; reduce heat and simmer for 20 minutes.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
