This beef and mushroom bolognese is served over farro. It’s a thick, hearty meal somewhere between sauce and chili, so perfect for a cold winter day.
So the holidays are over and so begins the worst part of the year, at least when you live in New York. It’s still getting dark at 4 something in the afternoon, it’s cold, constantly gray and I get cabin fever like woah. Thankfully, knowing this happens every year, Ulysses strategically took vacation in February so we could specifically get the heck out of dodge when all this is going down and I’m about to lose my mind from seasonal depression (or something close to it at least). The groupon surfing began last night and Costa Rica is a hot contender right now. Jungles, beaches, zip-lining and white water rafting sound a lot better than blankets, couches and semi-hibernation.
There is one good part about this time of year though and that would be cozy, comforting, permeate-the-house with delicious simmering smells kind of meals. If there’s anything good about winter, it’s that it makes me want to cook all day long and just eat hearty stews, soups, sauces and chili.
This beef and mushroom bolognese is just that.
If you’ve read for any length of time here, you know I’m not really down with resolutions. Mindful healthier eating, sure. Resolutions, not so much. Since we’re about 3 days out from the New Year though, I will say this is exactly what I mean by mindful healthier eating. There’s nothing un-healthy about this dish but it’s not glaringly health food (nor does it have the word skinny slapped in front of it <– omg, one of my BIGGEST pet peeves. Food/ingredients can’t be skinny. Skinny = “very lean, thin or emaciated” according to the dictionary.) either. It’s made with fresh, seasonal, whole ingredients, an approach I think we should strive for year round instead of unsustainable extremes at the turn of the year or before big events.
Anyway, to jump back down off the soapbox, this bolognese is where it’s at for these still long and cold winter days when you want healthy comfort. It’s packed with flavor from the Nakano balsamic blend seasoned rice vinegar as well as red wine, rosemary and thyme and it’s served over a bed of farro. You could easily serve it over pasta, rice, any other grain or even in a spaghetti squash boat too, but I’ve been a wee bit obsessed with farro lately as evidenced by this blueberry farro yogurt bowl and the un-blogged handful of other recipes I’ve been using it in.
More Nakano recipes:
Cilantro mango wild rice salad
Sea salt and vinegar beet chips
Grilled scallop citrus ceviche
Spicy rosemary tomato peach chutney
Turkey and sage stuffed apples
Brussels sprouts pumpkin and apple hash
Winter chopped kale salad
*This post is sponsored by Nakano, all content and opinions are my own.