Bolognese
Serves 4-6
Ingredients:
1 lb. grass-fed ground beef or bison
1 large carrot coarsely chopped
1 large celery stalk coarsely chopped
1 medium yellow onion coarsely chopped
3 garlic cloves grated or finely chopped
1 25 oz. box of Pomi chopped or finely chopped tomatoes
¼ cup Italian flat leaf parsley chopped
1 Tbsp. honey
8-10 large basil leaves chopped
6 Tbsp. avocado oil
2 Tbsp. grass-fed butter
¼ cup balsamic vinegar
1 Tbsp. dried Italian seasoning
1 tsp. cumin
1 tsp. crushed red pepper flakes
Salt and fresh cracked pepper
Preparation:
1. In a large skillet heat the avocado oil with the butter. Add the onion, carrots, and celery and sauté over medium heat until onions soften, about 8 minutes. Add the spices and the garlic and stir to incorporate.
2.Raise the heat to high and add the vinegar and allow to reduce by half then add the ground beef or bison. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about another 6-8 minutes.
3.Add the tomatoes and cook over medium heat until sauce thickens.
4.Add the salt and pepper, chopped herbs, and honey. Finish with fresh grated Parmesan or Pecorino.
Note:
*I always suggest using the Pomi products because they come in Tetrapack boxes instead of cans so you avoid the potential for metals leaching into the food. I also use Pomi because they are tomatoes imported from Italy; a country with much higher food standards and more strict food regulations and guidelines. For this reason I also prefer selecting Italian sourced Parmesan, or Parmigiano, and Pecorino Romano
*This recipe can also be made into a soup! Just add your favorite broth, and if you’d like some white or kidney beans, a chopped zucchini, and or some English peas.
*I love serving this Bolognese over spaghetti squash or just on it’s own with the grated cheese for a gluten-free, healthier option!
