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Home / Fitness Tips / Walnut Bolognese | Shape Magazine

Walnut Bolognese | Shape Magazine



Ingredients

  • 1
    cup very finely chopped onions
  • 1 cup very finely chopped celery [19659008] 1 cup of very finely chopped carrots
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 large garlic clove, chopped
  • 1 1/2 cups finely chopped Walnuts
  • 1 cup fresh basil, finely chopped
  • 1 14.5 ounce can of tomato cubes, drained, juice stored
  • 1/4 cup dry red wine
  • 1/4 cup coconut milk preserves

Instructions [19659020] Put onions, celery and carrots in a small saucepan. Add enough oil to cover only the vegetables and a large pinch of salt. Bring to a boil over high heat, simmer and stir occasionally until the vegetables are golden brown and tender, about 10 minutes. When the oil stops bubbling, gently pour a fine-mesh sieve over a bowl. Keep vegetables and oil separately.
  • Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the oregano and garlic and simmer until the garlic is sizzling for about 30 seconds. Add the walnuts and cook with stirring until they are evenly roasted, about 5 minutes. Add the reserved vegetables and half of the basil. Stir well, then add the tomatoes. Season with salt and pepper generously. Bring to boil over high heat, then stir well; Reduce heat and simmer, stirring occasionally until the tomatoes are dark red, about 20 minutes.
  • Add wine and reserved tomato juice; mix well. Simmer for 2 hours, stirring occasionally.
  • Stir in the coconut milk, then season with salt. Cook for 20 minutes.
  • Stir in remaining basil and season with salt.

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