Bolognese Sauce over Spaghetti Squash - March 7, 2013

I need to work on my food photography skills. My problem is that I am just so anxious to start eating the yummy food, that I don't want to take time to stage the shot and get it just so!

This was our dinner tonight and I assure it tasted much better than its pathetic photo. The bolognese sauce recipe was from Pure Beef: An Essential Guide to Artisan Meats with Recipes for Every Cut. I adore this book. It is a fabulous companion to the grass-fed beef larder we got from Polyface Farms last fall and have been steadily eating down all winter.

I made just a couple changes to the recipe. First, I used the food process to very finely chop the veggies so they would essentially disappear into the sauce and leave just their flavor. Second, I forgot to thaw out my frozen beef broth (and I'm currently down to just one pint anyway, so I'd prefer to hoard it for something where it would be more crucial to the flavor) so I just substituted water for that cup of broth. Finally, to make this SCD-legal and keep it lactose free, I subbed coconut milk for the regular milk.

Then I served it over spaghetti squash and topped with aged parmesan  Delish! Richie had his over regular noodles.

This was a tasty dish on a cold winter-ish sort of night. We were supposed to be celebrating the first day of our spring CSA with a fresh meal from that bounty, but unfortunately they had to postpone the first delivery due to a colder than anticipated late winter in the mid-Atlantic.