Monica's "Get Grounded" Sockeye Bolognese


Cooking + Recipes

A Pasta Classic Takes a Bold New Turn

If you’re a pasta head, there’s nothing more satisfying or cozy than a hot bowl of bolognese, made even more interesting when the sauce is crafted not from ground beef, but instead with 100% pure ground sockeye salmon — which is not only a flavor bomb, but equal parts clean protein and good fat. This uncomplicated recipe includes cinnamon, which adds a perfect little hit of sweetness to an otherwise deeply savory dish.


1 carrot, diced

1 onion, diced

4 garlic cloves, minced

1 package ground sockeye, thawed

1-2 cups vegetable broth

1 cup marinara sauce or tomato sauce 

1 bay leaf


Fresh herbs (cilantro, basil or parsley), chopped

Salt + pepper

Hot pepper or hot sauce

Glug of red wine

Spaghetti or linguine 

Extra virgin olive oil


  1. Bring a large pot of salted water to boil. Meanwhile, over medium high heat, saute onions and carrots until onions are soft. 

  2. Lower heat, add garlic and ground salmon and mix well. Season with salt and pepper. 

  3. Add vegetable broth, tomato sauce, a drizzle of olive oil, herbs, hot pepper seasoning, cinnamon, bay leaf and healthy glug of red wine. 

  4. Bring to a simmer and let flavors combine (notes: keep adding vegetable broth and tomato sauce as needed to help keep the “bolognese” from drying out; and keep seasoning as necessary).

  5. Cook pasta according to package instructions, drain and top with a heaping ladleful of sauce.

  6. Finish with fresh grated parmesan cheese.

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