My nephew came from Belgium to spend 21 days with us in Arizona and after a couple of days, he became the chef and cooked for us Spaghetti Bolognese. It was so delicious, I decided to share the recipe with you. You can substitute Meat with Walnuts. The walnuts provide that needed fat content and great texture.
1/2 pound ground veal
1/2 pound ground pork
*Instead of using the meat use 1 1/4 cup of Wallnut
2 (28 oz) can diced tomatoes
2 Tbsp Tomato paste
1 small onion, finely chopped or grated
1 large carrot graded
Sprinkle dried Oregano, Thyme, basil, and Rosemary
Pinch of basil
2 cloves garlic, crushed
1 cup of red wine
3 bay leaf
2 tsp sea salt
3 tsp pepper
1 1/2 box Spaghetti or Angel Hair pasta (I prefer, Angel Hair)
Serve the spaghetti with freshly graded Halloumi cheese (Cyprus cheese) Parmesan or Romano cheese.
In a medium heat add olive oil and place the chopped onion in a non-stick pan, add the garlic mixing well and when they are translucent add the ground veal and the ground pork, 2 can diced tomatoes, tomato paste with the rest of the herbs, wine, salt,and pepper. Keep stirring with the wooden to avoid sticking. Simmer on low heat for about 1 hour. Add water if needed.
*If you use the Walnuts instead of the meat, follow the instruction above for the sauce without the meat.
Toss the wallnuts into the food processor with the spices and pulsed into crumbles resembling ground beef. Be sure not to over blend or you will wind up with a spicy butter. Stir the crumbled walnuts to the sauce and stir.
Cook 1 1/2 box of spaghetti in a large pan, first water in, olive oil and sprinkle sea salt ( Olive oil stops the pasta sticking together) bring it to a boil. Add your pasta as it starts to melt gently turn it around. Drain it when it’s cook, add salt, pepper, and a tablespoon olive oil mix well from sticking together. Serve in separate bowls your spaghetti, spaghetti sauce, and fresh graded Halloumi, Parmessan or Romano Cheese.
Bon Appetit. Serves 6 people