Hearty Bolognese.

It looks like New York has decided to have a winter this year, after a brief and mild season last year.  When the weather turns chilly, I crave hearty and savory dishes, preferably all packaged together in a big, warm bowl.  One of my favorites is Bolognese sauce.

It is easy to put together and only gets better the longer it sits on the stove or in the fridge, allowing the flavors to meld.  The traditional recipe calls for veal or pork, rather than beef, cooked with pancetta, carrots and onion, then finished with tomato sauce, wine and milk.  This heavy stew is typically served over a wide noodle. 

 

This all sounds lovely, but the version I have created is a little lighter, without sacrificing flavor and I spooned mine over baked spaghetti squash, though, truth be told, I could eat the sauce alone by the bowl full.

 I also got wild this time and threw in some fennel.  It only adds to the flavor.

 This recipe is also Whole30 compliant with no dairy, sugar or wine.  It would be great with a simple green salad or some steamed green beans, then again it is already chock full of veggies and protein.  Enjoy.

Spaghetti Squash Bolognese

Prep time: 15 minutes  Cook time: 45 minutes
Serves a hearty dinner for 4

1 spaghetti squash
1/2 Cup olive oil, divided
1 yellow onion, chopped
1 fennel bulb, greens removed, thinly sliced
salt and pepper to taste
red pepper flakes to taste, optional
6 cloves garlic, chopped
1 lb. ground sirloin, preferably grass-fed
1 can tomato paste, no added sugar
1 can crushed tomatoes, no added sugar
1 bay leaf
Handful fresh Italian parsley, coarsely chopped
Several fresh basil leaves, chopped
2 sprigs fresh thyme

Heat oven to 375 degrees Fahrenheit.

Begin by carefully splitting the spaghetti squash from the stem end with a large knife.  Scrape out seeds and pulp and discard.  Rub each squash half with about a tablespoon of olive oil.  Place squash cut side down on cookie sheet covered in tinfoil.  Bake squash until fork can easily pierce skin, approximately 45 minutes.  Allow squash to cool, remaining face down on cookie sheet.  Once cool enough to handle, take a fork to scrape out squash flesh into "spaghetti."  Set aside.

Meanwhile, begin the sauce.  Heat 1/4 cup of the olive oil over medium heat in a heavy bottomed soup pot or large skillet.  Add onions and fennel.  Season to taste with salt and pepper, and red pepper flakes, if desired.  Cook, stirring occasionally until onions are translucent and fennel is tender, approximately 7 minutes.  Create a well in the middle of the vegetables by moving them to the edges of pan, then add garlic to middle of pan so that it is directly on the heat.  Sauté until fragrant, about 1 minute.  Add ground beef and cook until browned.  Stir in tomato paste and crushed tomatoes.  Add herbs and bring to a simmer.  Cook for 10 minutes.   Drizzle remaining olive oil over top.  Serve sauce over spaghetti squash.