I discovered Bolognese sauce when I lived in Germany. I never really found the type of thick tomato sauce that I was used to here in the States while I was living there. Instead, when I ordered spaghetti in restaurants, I would be served a heaping portion of this sauce, which is so simple to make, yet so complex in flavor. The meat is cooked for so long that it practically falls apart, the celery and carrots create a unique blend of tastes, and the red wine and broth simmer for at least an hour and a half, mingling together. It all results in a sauce that is bursting with flavor. I had some soy chorizo that I bought at Trader Joe's in my fridge, and I threw some of it in to spice things up a bit, but the sauce would turn out fine without it, too. You could make it vegan by omitting the ground turkey and replacing it with the soy chorizo instead, and by substituting vegetable broth for the beef broth. Vegan or not, people will love this sauce!
1 lb. lean ground turkey or beef
1/2 cup soy chorizo from Trader Joe's OR 1/8 tsp. red pepper flakes (optional)
4 shallots, chopped OR 1 onion, chopped
3 tsp. minced garlic
3/4 cup shredded or diced carrots
3/4 cup shredded or diced celery
2 bay leaves
3/4 tsp. thyme
3/4 tsp. oregano
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. salt
1/2 - 1 tsp. black pepper
1 1/2 - 2 cups red wine
2 - 2 1/2 cups beef broth (Emeril's)
1 can diced tomatoes
1/4 cup tomato sauce or 2 tbsp. tomato paste (optional)
1/4 - 1/2 cup milk (hemp, soy, or another thicker milk) (optional)
3 tbsp. potato starch (optional)
Vegan Parmesan Topping (optional)
Combine the meat, onion, garlic, carrots and celery in a large saucepan. Brown the meat, stirring often to break up any big pieces. When the meat is browned, add the soy chorizo and spices (thyme, oregano, cinnamon, nutmeg, salt, and black pepper), stir in, and continue cooking over medium heat for 2 - 3 more minutes.
Add the can of diced tomatoes, 1 1/2 cups red wine, and 2 cups beef broth and stir. If desired, add either 2 tbsp. tomato paste or 1/4 cup tomato sauce. Bring to a simmer, then reduce heat and cook over medium-low heat for 1 1/2 hours, stirring regularly, until you are happy with the flavor.
Meanwhile, cook the brown rice spaghetti as directed. I cooked mine for 15 - 16 minutes.
When you are ready to serve the pasta, if you want the sauce to be thicker, you can add 1/4 - 1/2 cup plain hemp or soy milk to the sauce, and 3 tbsp. (or more) of potato starch to thicken. Serve over brown rice spaghetti noodles and top with Vegan Parmesan Topping.