Pro tip!
Reheats really well. Add some extra cashew-hemp cream and heat:
–in a saucepan over medium-low heat, stirring often
or
–in the oven at 350 for about 10 minutes, stirring a few times.
Ingredients
1 lb ground pork
1 lb ground beef, ground venison, or ground bison
1 small-medium yellow onion, diced small
4 large stalks celery, diced small
2 large carrots, diced small
1 large tomato or 0.5 pint cherry tomatoes, diced small
1.5+ c cashew-hemp cream
2/3 c dry white wine or dry sherry (or a mix of both)
2 tbsp butter
1 tbsp olive oil
1 tsp salt
1 tsp Italian seasoning
1/4 tsp pepper
1/8 tsp red pepper flakes
0.5 lb pasta (dry weight)
Instructions
- Start water boiling for the pasta. Keep going with the recipe, but remember to cook the pasta while you’re cooking everything else. Once the pasta is done, drain and rinse with cold water to stop it cooking.
- Pick a pan large enough to fit all the meat, vegetables, and pasta. Heat over medium heat. Add butter, onions, celery, and carrots. Sautee for 5-7, minutes
- Add the tomatoes. Continue cooking for another 10 minutes. Push to the side of the pan in a pile.
- Add the olive oil to the pan, then all the meat. Sprinkle with 1 tsp salt. Brown and chop the meat.
- Mix the vegetables and meat. Add the wine/sherry, Italian seasoning, and pepper. Cook for 5 more minutes.
- Add the cashew-hemp cream. Cook for about 5 minutes, stirring often, until it has thickened slightly.
- Add the noodles. Continue cooking, stirring often, until thickened and noodles are coated in sauce.
- Served topped with parmesan cheese and herbs, if desired.