There are many interpretations for Bolognese sauce and this is just one Paleo-friendly version. The ground beef pasta sauce is simmered for hours and therefore requires a long time commitment, but the effort definitely shines through in the final result. Since it does take so long, this recipe makes a large batch, good for leftovers or freezing.
Recipe from Paleo Grubs
- Prep: 10 m
- Cook: 3 h 35 m
- Total: 3 h 45 m
- Servings: 8
- 1 large yellow onion coarsely chopped
- 1 large carrot coarsely chopped
- 2 stalks celery coarsely chopped
- 3 cloves garlic coarsely chopped
- 2 tbsp olive oil extra virgin
- 2 lb ground beef
- 1 cup tomato paste
- 2 cups red wine (optional)
- 2 bay leaves
- 4 sprigs thyme
- Place the onion, carrot, celery, and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the vegetables and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.
- Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook 5 more minutes.
- Add enough water to the pan until it covers the meat mixture by an inch. Add the bay leaves and thyme and stir. Bring to a low simmer, and cook, uncovered, for 3 hours. Stir the sauce occasionally and check to see if it needs more water. Adjust seasonings to taste. Discard the bay leaves and thyme before serving.