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Equipment needed: blender/ food processor, one medium pot and one large pot
Hearty, filling, and perfect for winter weather, this delicious tomato bolognese is an easy way to enjoy pasta and cannabis.
Why make edibles
Why spend time in the kitchen when you could roll a joint in a fraction of the time? What edibles lack in speed (to make) they make up for in length of effects. An edible high produces a different experience than smoking, and can last for several hours, up to four times longer than a joint.
Edibles are also discreet and easy to make – if you can read a recipe, you can make edibles. If you can’t or don’t smoke, edibles are a great way to get a dose of cannabinoids as needed, without people around you knowing what you’re doing. For many cannabis consumers, a little discretion often goes a long way.
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Common mistakes with edibles
- Don’t eat too much at once. Start with a low-dose edible and go slowly – giving the food at least two hours to process into your digestive tract and take effect. It can be easy to eat too many edibles at once because of the delayed onset, but edibles can hit twice as strong as smoking, so moderation is king. If you don’t want to overdo it, use a low dose and see how you feel.
- Clearly label your edibles. Edibles can look like any other food, and, weed taste aside, it can be hard for people to know they’re eating cannabis. Eating an edible unintentionally can lead to a bad time, particularly if someone who doesn’t enjoy cannabis consumes it. (Here’s how to help if they do.) Avoid the situation entirely and clearly label the containers your edibles are in.
Dosing your edibles
This recipe calls for cannabis oil, but you can also use a distillate if you have it on hand. If you have to make cannabis oil, don’t skip decarboxylation. While the process of making edibles from flower to dish can take a few hours, every step is important. During the decarb process, acidic cannabinoids are transformed into the THC and CBD you know and love. Without this step, you’d get a serving of cannabinoids without the intoxicating effects.
Ingredients
- 2
carrots
- 1
small white onion
- 1
celery stock
- 5
cloves whole, peeled garlic (divided)
- 11.5 cups
tomato sauce
- 6
leaves fresh basil
- 1 tsp
- 0.5 tsp
- 0.5 tsp
freshly ground black pepper
- 2 tbsp
avocado or olive oil
- 16 oz
80/20 ground beef
- 0.5 cups
grated parmesan cheese
- 4
servings of your preferred pasta
- 2
carrots
- 1
small white onion
- 1
celery stock
- 5
cloves whole, peeled garlic (divided)
- 375 ml
tomato sauce
- 6
leaves fresh basil
- 5 ml
- 2 ml
- 2 ml
freshly ground black pepper
- 30 ml
avocado or olive oil
- 170 grams
80/20 ground beef
- 125 ml
grated parmesan cheese
- 4
servings of your preferred pasta
Instructions
- In a food processor or blender combine carrots, onion, celery, and 2 cloves garlic and pulse or puree until smooth. Set aside.
- In a mixing bowl combine ground beef and water and mix well to combine. Set aside.
- In a blender combine tomato sauce, fresh basil, remaining garlic, cannabis, salt, and pepper, and puree until smooth. Set aside.
- Fill a pot with water and turn on high heat. Add salt and bring to a boil. Cook pasta according to package directions.
- Place oil in a large pot and warm over medium heat. Add vegetables and ground beef and, mixing often to break apart ground beef, cook until beef is cooked through, about ten minutes. Add tomato sauce and cheese and mix well to combine. Remove from heat, cover, and set aside for 20 minutes for flavors to marry.
- Serve immediately and enjoy. Or cool to room temperature, transfer to an air-tight container and refrigerate for up to three days, or six months in the freezer.
Chef’s tip
To create an incredible vegan bolognese, replace ground beef with firm tofu that has been pulsed in a food processor, leaving larger pieces for texture. Enjoy!
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