Monica's "Get Grounded" Sockeye Bolognese
August 18th, 2020A 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.
Monica's "Get Grounded" Sockeye Bolognese
By Wild Alaskan Company
This uncomplicated ground sockeye recipe includes cinnamon, which adds a perfect little hit of sweetness to an otherwise deeply savory dish.
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- 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
- Cinnamon
- 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
Instructions
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 a 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.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
