top of page

Penne Bolognese

Hearty lectin free tomato sauce with all the grassfed meats over millet pasta. Get the recipe.

Bolognese night comes about once a month I'm out house. Meaty red sauce over pasta just hits the spot doesn't it? For my Lectin Free Gourmet version of this Italian classic, we'll use a grassfed kielbasa and ground beef as well as Prosciutto di Parma for lots of meaty flavor. And of course, we use strained tomatoes to avoid the lectins from skins and seeds. The millet penne comes from none other than our friends at Big Green Organic. Their one-ingredient organic millet penne cooks up al dente every time.

Shop Big Green Organic millet penne here. Use code Welcome10 to save 10% on your first order.

Let's make LFG penne bolognese!


The Recipe


1 large link Grassfed Beef Kielbasa (sliced)

1 lb Grassfed Ground Beef

2 oz Prosciutto di Parma (sliced)

1/4 cup Olive Oil

2 cloves Garlic (minced)

1/2 teaspoon Salt

1/2 teaspoon Pepper

(1) 750 g carton Pomo Strained Tomatoes

1/4 cup fresh Basil (chopped)

(1) 8.8 oz Package BGO Millet Penne

Step 1: BROWN meats in a large skillet on medium heat. Always ADD olive oil for extra fat with lean grassfed meats. It keeps the meats from sticking to the pan.

Step 2: SEASON browned meats with fresh minced garlic, salt and pepper. TURN heat to low.

Step 3: ADD strained tomatoes and simmer for 5 minutes.

Step 4: Meanwhile, COOK and DRAIN penne according to box directions.

Step 5: ADD chopped basil to meat sauce. TURN off heat and STIR.

To serve, pile cooked penne into pasta bowls. Ladle meat sauce over pasta. Top with a little grated Parmigiano-Reggiano if desired. This dish pairs nicely with arugula tossed in EVOO and lemon juice.


2,449 views1 comment

Recent Posts

See All

1 Comment

There is an extra letter (y) in the companies name within your shared link.

bottom of page