Spinach Leek Bolognese

A Bolognese is an Italian sauce with carrots, celery, onions, garlic, cream and typically ground meat.  It has a good amount of vegetables and a great texture.  Here is a recipe idea that I got  from a TV show over the weekend.  It was a sauce with spinach added, but they used frozen spinach and we have wonderful spinach from our CSA share last week.   I added leeks and a few more vegetables. I changed the spice to sage for a great Santa Fe inspired dish.  I made it for dinner, but my family dug into it on the stove for lunch.  They even ate it on tortillas and crackers.  It would be better with orzo.  Enjoy.

Amy Hetager, CSA Blogger

Spinach Leek Bolognese

2 tblsp Butter or any oil of your choice

2 Carrots (I used the white ones from our share last month)

2 Organic Celery Ribs (important that it is organic as pesticides enter this vegetable at a high rate)

2 Leeks (I used the CSA share ones)

1 Zucchini, diced to match the size of carrots and celery

10-12 Mushrooms, sliced thin

4 Green Onions (from my garden)

3 cloves of Garlic

1/2 lb of Spinach, cut into small strips

2 tsps of dried Sage

2 tsps of dried Corriander

Veggie broth to help the sauce

Milk or cream to finish the sauce

Leeks can hide dirt in the layers so cut the white and light green part of the leek in half lengthwise and soak in water.  Cut into small rings.  Place butter in a large pot and melt.  Add the leeks and cook until they are tender.  Peel the carrots and dice them into small cubes.  Dice the celery into the same size cubes.  Saute these with the leeks.  Add the zucchini and saute.

Add the spices and mix with the vegetables.  They should cook until they smell wonderful.  This brings out the flavors.  Add the mushrooms, green onions and garlic.  Use a little veggie stock if your vegetables are becoming brown on the bottom of the pan.  Remove any burned pieces of leek or vegetable as they will tarnish the flavor of the sauce.  Once the mushrooms have a nice color, add the spinach and place a cover partially over the pot.  It will take a few minutes for the spinach to wilt into the sauce.  You can sprinkle a handful of water over the spinach to help the process.  Add milk or cream to finish the sauce.  I like mine chunky so I did not add a lot of milk.

I served with orzo and shredded chicken.  You could also serve over pasta.  Enjoy.

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