Nuñez Bolognese
- 1 tablespoon olive oil
- ½ cup chopped onion
- ⅔ cup chopped celery
- ⅔ cup chopped carrot
- 2-3 links hot Italian turkey sausage, remove casing
- Salt
- Black pepper, ground fresh from the mill
- splash of almond milk
- a dash on ground nutmeg
- 1 cup dry white wine
- 1 jar organic tomato sauce
- 1 box gluten free penne
- Freshly grated parmigiano-reggiano cheese
- Put the oil and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add sausage, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the sausage has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomato sauce.
- Toss with cooked drained pasta and serve with freshly grated Parmesan on top.
