Seafood Bolognese

Hello!

In keeping with our no meat diet, here’s another amazing recipe to add to the list. One of our favorite sauces to eat has always been a nice, hearty Bolognese. Thinking about this sauce truly does make me miss eating meat.

It seems unfair to those whom don’t eat meat to not be able to enjoy this incredible dish. So, today while I began craving our old Sunday Bolognese meal, I began to think of how we may still be able to eat it without the beef and pork. The solution was simple. Fish.




I had to go to two supermarkets for the Calamari — believe it or not. Then I figured some chopped clams and shrimp would be a great addition to making this sauce nice and hearty.

I gave this recipe a bit of a different twist than my usual Bolognese recipe with the meat. I decided to add Kalamata olives, capers, and fresh basil this time around, and I’m glad I did. It was insanely good.




You truly need to try this one. You won’t regret it.

Keep in mind, my recipe makes quite a bit of sauce, as usual. I always like to make enough to freeze. This made enough for dinner, plus 5 quart-sized containers.





Ingredients:

  • 5 (28 oz) cans Tuttorroso Crushed Tomatoes
  • 1 (28 oz) can Diced Tomatoes
  • Olive Oil
  • 2 large sweet onions
  • 6 stalks of celery, chopped
  • 1 (10 oz) bag of matchstick carrots
  • 4 bay leaves
  • 3 tsp. dry oregano
  • 2 cups of dry red wine
  • 1 lb. shrimp, peeled and de-veined.
  • 1 1/2 lb. calamari, rinsed
  • 1/2 lb. fresh chopped clams
  • 3 oz. Kalamata olives
  • 3.5 oz capers, drained
  • 15 fresh basil leaves
  • 3 bulbs of garlic, chopped
  • salt and pepper, to taste




Directions:

  • In a deep pot heat 2 tbsp. olive oil on medium heat.
  • Add onion to pot and sauté until translucent.
  • Add celery and carrot to the pot.
  • Add 1 more tbsp. oil and sautee for 6-7 min.
  • Add capers , olives, basil, and garlic to the pot, and cook for 3 min.
  • Remove contents with slotted spoon and place in large bowl. Set aside.
  • Coat the bottom of the pot with olive oil and add calamari. Cook on medium heat until tender. You may need to drain the excess liquid from the pot.
  • Add shrimp and clams. Cook on medium for approximately 7 minutes.
  • Lightly season with salt and pepper.
  • Return celery and carrot mixture to the pot.
  • Add wine and cook until the wine is cooked out.
  • Add sauce to the pot with oregano and bay leaves.
  • Simmer for 1 hour. Add any additional salt and pepper, if needed.

 


See photos below for examples:

  • In a deep pot heat 2 tbsp. olive oil on medium heat.
  • Add onion to pot and sauté until translucent.

  • Add celery and carrot to the pot.
  • Add 1 more tbsp. oil and sautee for 6-7 min.
  • Add capers , olives, basil, and garlic to the pot, and cook for 3 min.
  • Remove contents with slotted spoon and place in large bowl. Set aside.




  • Coat the bottom of the pot with olive oil and add calamari. Cook on medium heat until tender. You may need to drain the excess liquid from the pot.

  • Add shrimp and clams. Cook on medium for approximately 7 minutes.
  • Lightly season with salt and pepper.




  • Return celery and carrot mixture to the pot.
  • Add wine and cook until the wine is cooked out.

  • Add sauce to the pot with oregano and bay leaves.
  • Simmer for 1 hour. Add any additional salt and pepper, if needed.

Enjoy!