Veggie-Pork Bolognese

The idea for this recipe came from an awesome sous chef that I got to work with for a couple of weeks at the W Hotel in South Beach  at The Dutch Restaurant.  He was only there for a limited amount of time but it was great to learn some more about Italian cuisine from their point of view.  Let me tell you, I thought I learned what I needed to know about Italian food. I never would have thought that certain philosophies of the cuisine would be reinforced over and over again...which is...K.I.S.S (Keep it simple stupid).  Always use fresh ingredients and use a minimum of ingredients.  Keeping things simple is something I would love to do...but I'm so addicted to spices...help me! lol.  Well, I don't have his exact recipe.  But from the basics I remember, I came up with my own version.  And the thing I would never forget about this recipe is the use of chickpeas in the sauce...who knew?!

[11/20/12: Sorry guys :( another lost photo, will be recreating this dish soon ]

Veggie-Pork Bolognese
Yield 4

  • 1 lb of your favorite pasta
  • 8 oz of chickpeas with liquid
  • 1/2 medium onion diced
  • 1/2 green bell pepper diced
  • 2 tbsp grated garlic
  • 1/4 cup white wine
  • 1 lbs pork sausage (removed from casing) or ground pork
  • 1 cup matchstick cut carrots
  • 1 lb 12 oz crushed tomatoes with basil
  • 2 sprigs of basil picked
  • 2 tsp ground black pepper
  • 1 tsp chili powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp red chili flakes
  • 2 tsp Italian seasoning
  • 2 tsp kosher salt
  1. Boil 1 lb of your favorite pasta.  I chose Garden Rotini Pasta.
  2. In a blender or food processor combine and blend: chickpeas with liquid content.  If you used a 16oz container only use half of the amount of liquid.
  3. In a medium/large pot saute: the onion and bell pepper for two minutes.  Then add the garlic and saute for another minute.
  4. Deglaze the pot with white wine.  Once alcohol content (the smell) cooks oof add the pork sausage.
  5. Add the carrots and saute for another minute.
  6. Add the tomatoes sauce, basil leaves, ground black pepper, chili powder, garlic powder, red chili flakes, italian sesoning and kosher salt.
  7. Simmer for 10 minutes.  
  8. You can mix in the pasta and serve or plate the pasta and serve the bolognese on top.

2 comments:

Amateur Cook said...

I'll certainly be giving that a try. It sounds delicious!

Part of my cooking philosophy is to avoid the YAGEI factor. You Aint Gonna Eat It

Maika said...

This was really good, next time I would like to come up with a great pork and beef meatball recipe for this sauce :)

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