WE ARE GOING TO CLOSE THIS THURSDAY, FRIDAY AND SATURDAY BECAUSE OF THE MOVE – WE CAN NOT WAIT TO HAVE A NEW START MONDAY MORNING AT THE NEW SPACE

 

 

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This is my first post directly to the Crossfit Factory Square site! So exciting.
The recipe for today is a bit lengthy so I’m going to keep it short on the intro.
Real short.
This is an appropriate first post because this recipe has real “homey” feel to me.
It’s comfort food, and the Bolognese is almost the exact same as the original recipe that my grandma made.
It’s familial, and should be shared around a giant table with a bunch of really loud people.
This is a welcome home, pull up a chair, you’re amongst family kind of recipe.

Baked Spaghetti Bolognese

Ingredients: for the Bolognese sauce…
1 Large can Peeled plum tomatoes
1 Large can Crushed tomatoes
1/2 small can tomato paste
1 tbls dried oregano
1 tbls dried basil
¼ tsp marjoram
¼ tsp sage
1 tbls dried parsley
2 cloves garlic finely minced
¼ cup finely chopped sweet onion
1 lb ground beef
1 lb ground veal
½ cup full fat coconut milk
1 tbls evoo salt to taste

For the “ricotta” topping
1 cup raw cashews soaked for an hour
1 tbls lemon juice
½ tsp garlic salt ground black pepper
1 large spaghetti squash 1 egg beaten
¼ cup of fresh parsley chopped

Directions: Don’t wig out, I know the ingredient list looks long but you can do this. heat the oven to 400. Cut your squash in half lengthwise and remove seeds.
Place cut side down on a baking sheet in about ¼ inch of water. Bake until the skin dents when poked with your finger, approx. 40min.
While that’s cooking, heat your evoo in a large sauce pan. Add onions, garlic and meat. Stir breaking up your meat as it cooks.
Once the meat is browned and the garlic and onions are soft, drain the excess oil and add the rest of your sauce ingredients.
Simmer covered for about 30 minute stirring occasionally so the bottom doesn’t burn. Throw your cashew ricotta ingredients into a blender and pulse until smooth.
Once your sqaush is cooked removes the insides into a casserole dish. Add your beat up egg to the squash and mix.
Now add your Bolognese sauce, and finally spread on your ricotta topping.
Bake for 20 min on 350. Top with fresh parsley and serve!!