Spaghetti with meat sauce without Tomato

[kegvil]

HELP

I need a recipe (or Suggestions) for a Spaghetti Bolognaise that doesn't use tomatoes.

We have a tomato allergy (he breaks out in hives every time) so i definitely can't put tomato in but oh i so miss spaghetti with meat sauce.   

Hope someone can help me

KEGVIL the TM Junkie

[judydawn]

Here's a couple of tomato-less recipes for you kegvil.

[dede]

I read this post earlier and couldn't think of anything to replace the tomato. Good on you Judy for finding something.
My suggestion would of been make 2 different meals, one for your DS minus tomatoes and some
Spaghetti for the rest of the family.

Sorry that's the only thing I could come up with.

[kegvil]

Thanks Judy, that first recipe listed looks like it could be the winner, i will try it over the weekend.

And yes Dede, it is real hard the  i had been thinking of replacing the tomato with TM Stock mixed with water but havn't got around to trying yet.  But the recipe that Judy has offered sounds like it might be alot more tasteful than my idea.  I will let you know how it goes.

Once again thanks Judy.

KEGVIL the TM Junkie

[judydawn]

My pleasure kegvil, it will be interesting to see how you go.  My DH is not a tomato lover but fortunately for me, he will eat anything I put in front of him.  I just have to make sure every meal does not contain tomatoes.

[Halex]

The sweedish meatball recipe on here is great.

We all love it.

H

[davemack]

Hi Kegvil,

Here's a great spaghetti recipe that takes all afternoon to cook - but it is well worth the effort…  The resulting Bolognese is extremely rich and tender…

I haven't yet converted for the TMX, but should be easy to do!  


SPAGHETTI BOLOGNESE
2 tablespoons butter
1 onion, finely chopped
1 small carrot, finely chopped
1/2 celery stalk, finely chopped
1 garlic clove, crushed
120 grams pancetta, sliced
500 grams ground beef
1/4 teaspoon dried oregano
pinch of nutmeg
1/4 cup dry white wine
1 1/3 cups beef stock
1 tablespoon tomato paste  (Optional)
2 tablespoons heavy cream
1 egg, beaten
1/2 cup heavy cream
120 grams fresh spaghetti



DIRECTIONS
1) Heat the butter in a frying pan and add the chopped vegetables, garlic and pancetta. Cook over moderately low heat for minutes, or until softened and lightly golden. Add the ground beef, increase the heat a little and cook for 8 minutes, or until coloured but not browned, stirring to break up the lumps. Add the oregano and nutmeg and season well.
2) Pour in the wine, increase the heat and cook until it has evaporated. Add the beef stock and tomato paste (optional) and simmer for 5 hours. Add a little hot water, if necessary, during this time to keep the mixture moist, but towards the end allow all the liquid to be absorbed. Stir in the cream , remove from the heat and allow to cool for 15 minutes. Stir in the egg.


OPTIONAL
1/2 cup mozzarella, grated
1/3 cup Parmesan, grated
I often mix in the cooked spaghetti into the sauce, top with grated cheeses and bake in a 180 degree oven for 40 minutes until golden brown - allow to rest for 20 minutes before serving.

[kegvil]

A Very Big Thank You to everyone that has replied to this post.

Judy that first recipe you sent the link for is fantastic, every bowl totally wiped clean with the garlic bread that was put on the table.  so quick and easy just brilliant for a meal in a hurry last Friday.  i am sure it will become a regular on my list.

Dave thank you also for your recipe, that is on the list for when i have a bit more time, but just reading the recipe made my mouth water.

Cheers

KEGVIL a TM Junkie

[judydawn]

That's great to hear kegvil, might have to try it myself one day 

[cookie1]

Welcome to the forum davemack. Hope to hear more from you.

[judydawn]

Yes, same here davemack.  Why not pop over to the Introduce Yourself section and tell us a bit about yourself. Thanks for your first posting, enjoy the forum.