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Chickpea Pisa Bolognese Pasta

Kosher style and dairy-free!

Prep Time: 20 Minutes
Cook Time: 1 Hour
Yield: Family of 4
Total Cost: About $14

A delicious hearty recipe for a warm day! This is a twist of a classic Bolognese recipe I adapted from a good friend who lived in Pisa, the difference is I remove the milk, add green peppers, chickpeas and red wine instead of white wine. I would say this is a very kid-friendly recipe. My 5-year-old loved it. If you have leftover Bolognese you can turn this into lasagna! Which is exactly what I did the next day. I had leftover GF cauliflower thin crust pizza shells in the freezer and I just cut them into the shape of my pyrex dish! I kept it dairy free so I just layered the Bolognese, fresh basil leaves and the pizza shells. I wrapped my pyrex with foil and baked until it was hot all the way through, approximately 30 minutes at 350 F.

Bolognese Sauce

  • 3 ounces Olive oil
  • 2 cups Medium diced sweet onion
  • 2 cups Medium diced green pepper
  • 1.5 cups Medium diced carrots
  • 8ea Large garlic cloves, thinly sliced
  • 3 cups Shiraz or Syrah or any red wine you have
  • 1lb. Ground grass fed beef
  • 6ea Large sprigs of oregano, off stem
  • 10ea Large leaves of basil, off stem, julienne
  • 2 cups Cooked garbanzo beans
  • 42 ounce Tomato puree, canned or in a jar. I prefer imported from Italy. (1.5 28 ounce can)
  • 2 TBSP Kosher salt
  • 1 tsp Cracked black pepper
  • ½ cup Red wine vinegar

Pasta

  • 16 ounce Dry Italian pasta (I used Whole Foods Organic) This is enough for 4-5 people.
  • 3 TBSP Kosher salt
  • 3 qts Cold water

Directions

  1. Start out with your olive oil, onions, green pepper and carrots in a medium cast iron or thick wide saucepan. Keep the burner on medium heat and continuously stir so you’re getting a good sweat on the vegetables, I typically do not like to brown or caramelize anything for this sauce. Once the vegetables are getting nice and soft and weeping liquid, I then add in the sliced garlic. Just make sure the heat is low enough to where you are not getting color on the garlic. Keep stirring for an additional two minutes to get the wonderful aroma out of the garlic.
  2. Add the ground beef, as you add it to the pan break it up to make it easier to mix in. Keep the heat low and continue to mix this and break up the big chunks. I still leave it kind of chunky because I really do like my sauce to be that way but if you prefer the beef to be broken up more go ahead and do so. 
  3. The beef will be firm to the touch when it’s ready. At this point, add the fresh oregano and basil, as well as 2 cups of the red wine to deglaze the pan. Keep stirring and let the wine reduce down until the pan is almost dry. 
  4. Add the tomato puree, another 1 cup of the red wine, ½ cup red wine vinegar and turn on low heat, cooking for another 25-30 minutes. At this point, you’ll want to get a soup pot ready with your water and salt for the pasta. Once the water comes to a heavy rolling boil it is ready! Make sure that you only cook the pasta for approximately 7-8 minutes depending on which cut of pasta you use, my ziti took about 10 minutes because it’s on the thicker side. You always want to pull your pasta out of the water when it’s “al dente” (to the tooth in translation) it should still have a bit of a texture bite to it. Overcooked pasta is the worst! Once you strain it, leave it in the pot and stir in 2 ounces of olive oil to keep it from sticking together. Back to your sauce, stir occasionally to keep the bottom from sticking. When you notice that the sauce is now turning into a nice ragu consistency it is ready to eat! Before you serve just make sure to taste the sauce to see if you’ve added enough salt and pepper. Even though I list the measurements, it all depends on how much sodium you have in the tomato product you use, sometimes you’ll need to add a touch more.
  5. Now you’re ready to serve, scoop your pasta into a bowl and top with the Bolognese, OR you can add some of the Bolognese to the pasta and mix in the pot so it coats the pasta and then top with more Bolognese. I prefer to only top my pasta. You can go either way! Enjoy!
Thu, September 24 2020 6 Tishrei 5781