I love anything and everything Italian. If you have food allergies then you know it’s one of the hardest meals to find and/or prepare next to breakfast. However, this recipe is not only allergy-friendly, but is also incredibly healthy. It’s a great way to get your littles to eat extra veggies! WIN! WIN!
I’m not gonna lie, this isn’t a meal that you can throw together in 30-minutes. The Bolognese Sauce needs to simmer on the stove or in a slow cooker for at least 3-4 hours, so all of the flavors can meld together. That’s what truly makes a good sauce. This would be a great recipe to make on the weekend or start the sauce first thing in the morning and let your slow cooker do the rest of the work.
This recipe is free of dairy, egg, peanuts, tree nuts, fish, shell fish, and gluten/wheat. It can also be made soy free by substituting the soy milk with rice milk or another dairy substitute. I hope you enjoy this recipe as much as we do.
**The Bolognese Sauce can also be frozen!**
- 2 Spaghetti Squash
- Salt, for seasoning
- Black Pepper, for seasoning
- Olive Oil, for drizzling
- 2 TBS Olive Oil, divided
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 4 Slices Bacon, chopped
- 1 Yellow Onion, diced
- 2 Celery Stalk, diced
- 2 Carrots, peeled and diced
- 5 Garlic Cloves, minced
- ⅓ Cup Tomato Paste
- 1 Cup Dry Red Wine
- 1 Cup Soy Milk
- 1 (28 ounce) Can Crushed Crushed Tomatoes
- 1 (28 ounce) Can Tomato Sauce
- 2 Bay Leaves
- ½ TBS Thyme
- Preheat oven to 400 degrees.
- Rinse the squash and cut off the tip and tail. Then halve lengthwise.
- Scoop out the innards and seeds.
- Drizzle the flesh with olive oil and season with salt and black pepper.
- Place both halves, cut side down, on a baking sheet.
- Roast for 45-50 minutes until you can pierce the skin with a fork.
- Using a fork, gently scrape the flesh until it falls out in spaghetti like strings.
- Mix with your favorite sauce and enjoy.
- In a large dutch oven or pot, over medium-high, heat 1 tablespoon olive oil.
- Add the ground beef and ground pork, cook until browned, about 12 minutes. Transfer the meat to a paper towel-lined plate.
- Add the bacon to the pot and cook until crisp, about 5 to 7 minutes. Transfer to the paper towel-lined plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, celery, and carrots. Cook until soft and translucent, about 8 minutes.
- Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in the tomato pasted and cook for 3 minutes. Add the wine and simmer until it's almost evaporated, about 5 minutes.
- Add the milk, tomato sauce, crushed tomatoes, bay leaves and thyme. Stir until combined. Add in the meats and season with salt and pepper.
- Bring the sauce to a simmer, then partially cover the pot and reduce the heat to medium-low. Cook until the sauce thickens, about 2 hours. Or transfer the sauce to a slow cooker and cook on low for 3 to 4 hours. Discard the bay leaves.
- Serve with pasta or in this case, spaghetti squash.
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that include additional ingredients like soy.
Known Allergy Information (containing the major 8): Soy
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, egg, peanut, tree nut, fish, shellfish and sesame).**