Spaghetti Bolognese

While waiting to pick Isaac up at school today, I got into a conversation with a couple of moms. We were talking about how we each have a blog, but even in our best intentions we neglect to write on them with any regularity. I am definitely prone to my ebbs and flows with writing. As many of you would say..."Its not that we have nothing to say, its we don't have the time to say it."

Well with that being said...here's a post. Enjoy!

I made the dish the other night and my husband could not stop raving about it. "This is so good." "This is the best meal we have ever had." Wow! Such high praise for such a relatively easy meal. I hope you enjoy as much as we did...especially my sweet husband.

Oh, and one more thing. This is from a different cookbook. Yes, as I continue to learn my way around gluten-full foods and gluten-free foods I get more comfortable branching out and using cookbooks not designed for a gluten and dairy free family. So, I will give you the ingredients as she gives them in Mad Hungry Feeding Men & Boys by Lucinda Scala Quinn, along with the gluten and dairy-free options.

Spaghetti Bolognese by Lucinda Scala Quinn

serves 4 to 6 prep time 20 cook time 1 hr

1 Tbsp EVOO

1/2 onion, chopped

1 carrot, finely diced

2 to 3 celery stalks, finely chopped

4 ounces pancetta, finely diced

1lb ground beef

Coarse salt

1/2 cup red or white wine

1 28oz can tomatoes, pulsed in blender

1/2 cup cream or milk (I used Rice milk)

Freshly ground black pepper

1/4 tsp crushed red pepper

1lb spaghetti (I use Ancient Harvest Organic Quinoa pasta)

1 1/2 Tbsp unsalted butter (I use Earth Balance, non-dairy butter)

1/2 cup freshly grated Parmesan Cheese (I omit)

1. Heat oil in the pan. Saute the onions, carrots and celery until caramelized, about 12 minutes. Add the meat and cook through, 10-15 minutes. Drain meat and season with salt.

2. Add the wine, reduce down for 2 minutes. Add the tomatoes, cream and spices. Simmer for 40 minutes, until it has reduced and thickened.

3. Start pasta. Follow directions on box. Always cook gluten-free pasta aldente.

4. Stir the butter into the bolognese and season with salt and pepper to taste. Serve over pasta, with Parmesan cheese on top.