Since becoming allergic to tomatoes, one of the biggest things I’ve missed has been spaghetti bolognese and lasagne. I love pizza as much as the next person, but white pizzas are pretty damn good. Sure, I can’t eat regular curries any more but I’ve developed a love for tandoori chicken instead. But Bolognese? Try finding a tomato-free version and you’ll see what I mean!
But then I used the excuse of W being away to get a bit creative in the kitchen (i.e. make a shit tonne of mess). I’d been eyeing up various ‘nomato’ and ‘nightshade-free’ red sauces for a few years, but I’d always been scared to make them. Actually, I tried once but it was overly carrot-y and not a success. This time I did a lot of research, then ignored everything, combined a few recipes and hoped for the best…
And it worked.
My God, is this red sauce a wonderful thing! Apparently it doesn’t taste exactly like tomatoes (I don’t remember) but it is pretty damn close. It’s amazingly versatile and works in all kinds of recipes – including on a pizza to make the best pepporoni one I’ve had in years (sure, I love white pizzas, but there’s something about a greasy pepporoni one that I hadn’t realised I was missing out on!).
The tomato-free Bolognese, though, is where this nomato sauce really shines. The Bolognese is rich, almost creamy. The meat is soft and tender, the sauce is silky. You would never guess it’s lacking what is supposedly a vital ingredient! Everyone has their own secrets to a good Bolognese. Katy adds HP Brown sauce, and both soy and Worcestershire sauces to hers. I have seen many people add chicken livers, something I’m determined to try the next time I get control of the shopping trolley. And of course, there is Marcella Hazan’s recipe, often described as the Holy Grail of Bolognese. All I can say is that we love this recipe; full of flavour and just damn delicious. I’m now craving it as I type!
Ingredients (Nomato Sauce – generally makes 4 big portions and 1 smaller one)
- 2 red peppers
- 1 red onion
- 2 white onions (big-ish ones if possibly, if yours are smaller chuck another one in)
- 5 sticks of celery
- 6 carrots
- 2 garlic cloves
- 3 dried bay leaves
- 2 tablespoons balsamic vinegar
- 1 litre of vegetable stock
- 1/2 teaspoon soy sauce
- 3/4 of a vacuum pack of beetroot
I’m afraid there’s a lot of chopping here (though you could definitely use a food chopper to save time!).
Slice your peppers and pop in a baking dish. Roast for 20-30 minutes until the skin is blackened. Transfer to a bowl, over with sling-film and leave to cool before removing and discarding the skins.
Finely chop your onions, celery and carrots. Pop into a large pan with a little olive oil and a pinch of salt, and saute over a low heat for a good twenty minutes. You want them to soften and sweeten, but not brown. Add the garlic and bay leaves and increase the heat; fry for two minutes. Add the balsamic vinegar and let it bubble away, before adding the stock and the cooled roasted peppers. Bring to the boil, then allow to simmer for half an hour, or until the vegetables are soft. Top up with more water if necessary.
Slice the beetroot into smaller pieces, then add to the pan along with the soy sauce. Cook for around 10 more minutes, then leave to cool before pureeing until smooth. Portion up and freeze. I find this works amazingly well in my Bolognese recipe (below), but I’ve also used it in curries, tagines and to top a pizza. It’s a great way of adding extra vegetables in too!
- 250g beef mince
- 1 white onion
- 1 stick of celery
- 1 carrot
- 2 garlic cloves
- 1 small glass of red wine
- 50ml full-fat milk
- 1 portion of nomato sauce (around 3 ladelfuls)
- 1/2 beef stock cube
- Dried herbs – I usually go for a pinch each of basil, oregano and thyme
This isn’t a quick Monday-night dinner, I’ll admit. This is a lazy Saturday evening meal, or a Friday night treat. I’ll usually crack open a bottle of red and stand stirring, wine glass in hand. However, for a quicker version: omit the celery, carrot and milk, only simmer for as long as you have time for. It’s definitely worth trying the full recipe though…
Finely chop the vegetables. Pop a fry pan onto a medium head and add the mince (no added oil!) – fry until browned all over, then tip into a bowl. Add a little olive oil to the pan, then add the vegetables and fry until soft and the onion is slightly golden. Add the garlic and herbs, along with the mince. Fry for a few more minutes, then tip in the glass of wine. Allow to bubble away, turn the heat down, then add the milk. Cook, stirring, until the milk has almost evaporated away before adding the nomato sauce and the stock cube.
Turn the heat to the lowest setting and allow to simmer away for at least an hour, stirring every now and then, adding a touch of hot water if it’s starting to catch. The end result will be melt-in-the-mouth, super savoury and almost creamy. A proper bowl of comfort food served over spaghetti – and even better added to homemade cheesy bechamel in a lasagne!
What’s your secret to a good Bolognese sauce?