Linguine with Bolognese Sauce

Serves: 6

Ingredients

• Sea salt and pepper to taste

• 2 carrots, peeled and cut into 1-inch pieces

• 1 onion, chopped

• 2 oz (57 g) pancetta, cut into 1-inch pieces

• 0.5 oz (14 g) dried porcini mushrooms, rinsed

• 1 anchovy fillet, rinsed

• 1 can (28 oz / 794 g) whole tomatoes

• 1 tbsp coconut oil

• 1 tsp sugar (or palm sugar)

• 1 garlic clove, minced

• 1 lb (16 oz / 454 g) 93% lean ground turkey

• 1.5 cups coconut milk

• 2 tbsp tomato paste

• 0.5 cup dry white wine

• 1 lb (16 oz / 454 g) Spaghetti Squash, prepared

• Water (as needed, per step 5)

Preparation

1. Prepare the Base Pulse the carrots and onion in a food processor until finely chopped (approximately 10 to 15 pulses), then transfer to a bowl. In the now-empty food processor, process the pancetta, mushrooms, and anchovy until finely chopped (approximately 30 to 35 seconds) and transfer to a separate bowl. Finally, pulse the tomatoes with their juices in the processor until mostly smooth (about 8 pulses) and transfer to a third bowl.

2. Sauté Aromatics Melt the 1 tbsp of coconut oil in a Dutch oven over medium heat. Add the processed pancetta mixture and cook until browned, roughly 2 minutes. Stir in the processed carrot mixture and 1 tsp of sea salt. Cover and cook over medium-low heat, stirring occasionally, until softened (8 to 10 minutes).

3. Brown the Turkey Stir in the 1 tsp of sugar and the minced garlic, cooking until fragrant (about 30 seconds). Add the 1 lb (454 g) of ground turkey, breaking up the meat with a wooden spoon, and cook for 1 minute. Stir in the 1.5 cups of coconut milk, scraping up any browned bits from the bottom of the pot. Simmer, stirring occasionally, until the liquid has nearly evaporated (18 to 20 minutes).

4. Simmer with Wine Stir in the 2 tbsp of tomato paste and cook for 1 minute. Add the 0.5 cup of dry white wine and simmer, stirring occasionally, until the liquid has nearly evaporated again (8 to 10 minutes).

5. Final Assembly Stir in the processed tomatoes, a splash of water (if needed for consistency), and the prepared spaghetti squash. Remove from heat. Season with sea salt and pepper to taste and serve immediately.