French Polynesian Bolognese

French Polynesian Bolognese

A tasty french polynesian bolognese recipe.

  • 1 carrot
  • 2 stalks celery
  • 1 yellow onion
  • 2 cloves garlic minced
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • Parmesan cheese block
  • 2 strips bacon or 4 ounces pancetta chopped
  • 1 28 ounce glass jar (preferred) or can whole peeled tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon red chili flakes or a small home grown spicy chili
  • 3/4 cup red or white wine
  • 3/4 cup milk or 1/4 cup cream mixed with half cup water (dairy isn't tolerated use water with a little ghee)
  • small amounts of various herbs (basil, oregano and basil) 1 tsp if dried 1 TBSP if fresh one pound pasta (gluten free pasta, zucchini noodles or spaghetti squash) butter or ghee and olive oil for sauté
  • herbs 'de Provence (found everywhere in France it seems)
  • sea salt
  • ground pepper

*all ingredients should be organic and GMO free (its a law in France not in the US)

*Tip: Mirepoix is a finely diced mix of onion, celery, and carrots that can be found at grocery stores and can help save you time!

All vegetables should be chopped finely.First sauté the onion in olive oil and butter until its translucent, add celery, garlic, bacon or pancetta and carrots. Add a little salt and pepper. Continue to cook on medium heat until vegetables are soft. Add pork, chili flakes or fresh chili, beef and sauté on medium heat and break up chunks until pink is gone. Add salt and pepper.  Now the patience factor comes in.

Add wine and cook down until wine evaporates. Now add milk or cream mix and cook down until it evaporates. Separate liquid out of can tomatoes and add tomatoes to mixture along with tomato paste. Add herbs. Add salt and pepper. Simmer on low and keep partially covered. The entire cook time can be up to 1.5-2 hours for good traditional sauce. Stir sauce every ten minutes or so. Watch it closely make sure it doesn't burn. Add leftover tomato juice if more liquid is needed. Sauce is done when it tastes like it is.

*For Zucchini noodles: About 20 minutes before sauce is done start Zucchini noodles. You may use a mandolin slicer or slice into thin spaghetti like noodles. Fry on medium high in pan with butter. Add a little water and steam with lid. Check every two minutes and toss until soft.
Mix with sauce. Top with parmesan.

*For gluten free pasta: About 25 minutes before sauce is done start to boil water with a tablespoon of sea salt or use 1/3 sea water if you are sailing on a boat. Follow directions on package. One minute before package indicates pasta should be done start checking pasta to make sure it does not get overcooked. When draining pasta save a quarter of a cup of pasta water. You can add to sauce to make more creamy before added drained pasta into sauce. Top with cheese.

*For Spaghetti squash: Start cooking around same time sauce. Preheat oven to 400*. Cut squash in half and  place face down in a baking dish with 1/2 inch water and bake at 325 for 45 minutes to an hour depending on size of squash. Squash should be semi soft. Let cool 15-20 minutes and then scrape out insides. Top with sauce and cheese.

*Other noodle substitutes to try are Yam noodles and kelp noodles. Both very low calorie.

Add Bolognese to pasta. Add pasta water to make sauce more creamy. Grade  parmesan and serve with pasta. Voila!

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