A true Bolognese sauce has that Holy Trinity of onion, celery and carrots – very finely chopped – as its basis. The meat in this recipe is a half and half mixture of ground pork and turkey which makes it lighter than a typical beef Bolognese.For the tomato sauce use canned tomatoes (fire-roasted if possible), tomato puree, a small amount of harissa paste. You can use beef stock but I used a tomato herb stock cube (Kallo gluten and dairy free brand widely available in the UK and on Amazon in the USA). This intensified the tomato flavor and at the very end of cooking I added the juice of 1/2 lemon. Instead of pasta I used rice noodles. As they can be a bit slippery when cooked wrap them in a dry T-towel to get rid of excess moisture. I stir the noodles into the sauce instead of serving the sauce on top of the noodles.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 large garlic cloves – roughly chopped
1 tbsp. double concentrated tomato paste
1/2 tsp. harissa paste
1/2 cup of carrots – finely diced
1/2 cup of celery – finely diced
1 x 28 oz can of tomatoes (fire-roasted if possible)
1 cup Kallo brand organic tomato herb stock (from a cube)
4 oz. cooked rice noodles
Heat seasoned oil in a cast iron Dutch oven/casserole dish and, when sizzling, add the onion and let soften and brown before adding the garlic. Cook for a few more minutes and stir in the tomato paste and the harissa paste. Stir well and cook for a couple of moments more then add the veg.
Cook veg. for a short time until they get a little bit browned.
Pour in the tomatoes and broth. Stir together. Bring to a boil then turn downt he heat and simmer for 30 minutes.
Stir in the juice of 1/2 a lemon and the cooked rice noodles.