Serves: 6
Total Calories: 286

1 pound tagliatelle or ziti (rice, quinoa, corn, regular durum wheat if allowed, etc.)
olive oil for tossing with cooked pasta
Bolognese Ragu
2 carrots peeled and chopped
2 stalks celery chopped
1 medium onion minced fine (1 cup)
2 ounces pancetta diced small (or nitrite free bacon)
6 tablespoons olive oil
1 pound ground turkey
1/2 pound ground pork
salt and pepper
1 cup rice milk
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1 cup dry white wine
1 (28-ounce) can crushed tomato

Sauté carrots, celery, onion, and pancetta with olive oil in large heavy pot over medium heat about 5 minutes, until onions are soft and pancetta has released its fat a bit. Add turkey and pork, an ample sprinkling of salt, and a few grindings of fresh pepper. Cook until meat has lost its pink color, breaking it up with the back of a spoon. Add the rice milk and simmer until it has mostly evaporated. Add the nutmeg and cinnamon. Then add the wine and also let it evaporate. Add the tomatoes. Bring to a simmer and cook over lowest possible heat for 3 hours, uncovered. Stir about every 20 minutes. Add a little water as necessary because it may begin to dry out. You want this sauce quite thick so only add a little water at a time. If you can’t cook it for 3 hours at once, you may turn it off and finish cooking when con venient. However, it must cook the full 3 hours to have the right flavor. When ready to serve, put water on to boil for pasta. Cook pasta according to instructions on package, drain, and toss with a little olive oil to coat. Serve individual portions topped with sauce.

Nutritional Facts:

Serves: 6
Total Calories: 286
Calories from Fat: 101

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Spaghettini with Spicy Eggplant
Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes