January 2021| The Honest Spoon

If you didn’t know, Sunday’s are for sauce. Growing up, one of my fondest memories was the smell fresh sauce filling the house every Sunday. Even though we knew it was coming every week, it never got old. It’s the ultimate comfort food.

I have previously shared my recipe for Classic Tomato Sauce. Bolognese sauce essentially uses the same base recipe with the addition of ground beef, ground pork, red wine, and a classic mirepoix. In my recipe, I also add a half teaspoon of Sicilian Fennel seed- it gives the sauce and additional, delicate depth of flavor.

BOLOGNESE

[Gluten Free, Keto, Paleo, Whole 30]

| Makes two batches, serving 6 per batch |

• 1 1/2 pounds 85/15 ground beef

• 1 pound ground pork

• 3 tablespoons extra virgin olive oil

• 1/2 teaspoon Sicilian Fennel (optional) I use this

• 1 medium onion, diced

• 3 medium carrots, peeled and minced

• 1 cup minced celery (about 1/4 celery bunch)

• 2 tablespoons tomato paste

• 1 cup red wine (I used Merlot- use what you have)

• 2 tablespoons salt, divided

• 1 teaspoon ground black pepper, divided

• 2 28oz cans crushed tomatoes (I use Cento brand).

• 6-8 large fresh basil leaves

METHOD:

1. On high heat, brown beef and pork with olive oil in a large, heavy bottomed stock pot.

2. Reduce heat to medium/ high heat and add salt, pepper, fennel, onion, carrot, and celery to beef/ pork mixture. Sauté until onions begin to soften.

3. Add the tomato paste and wine to beef/ pork mixture. Mix well and sauté until the wine cooks off and beef/ pork mixture is nearly dry. It’s ok to have a little oil in the bottom of the pan.

4. Purée both cans of tomatoes and add to beef mixture. Also add water to one of empty tomato cans, fill to half and add water to pot.

5. Add the last tablespoon of salt, the last half teaspoon of ground pepper, and fresh basil leaves to sauce. Stir, reduce to low heat. Add lid to pot and keep it vented so steam can escape. Simmer on low heat for two hours.

Note: this makes two to three batches of Bolognese Sauce. Reserve leftovers and freeze for up to six months.

Serve with pasta, gluten free pasta, or for Keto/ Paleo/ Whole 30 poach eggs in sauce. See instructions here.