I’ve been sad lately and when I’m sad I crave all the comfort foods. Making tomato sauce is one of my most comforting rituals in the kitchen. Not only do I adore Bolognese, but it’s a recipe I don’t need to look up, one that I’ve learned a feel for over the years from my mother and the cooks at my family’s Italian restaurant. I don’t eat many tomatoes any more (they’re hella inflammatory) but every now and then we all deserve to treat ourselves. And if I’m going to spend hours making sauce you best believe I won’t be disrespecting it with chickpea or zucchini noodles. No, a good Bolognese deserves a well made semolina pasta (not pictured) and crusty bread for dipping. Here’s the recipe, do what you will with it, it’s technically #whole30 and #paleo but who cares it’s sauce. Here’s what you need:
1 large onion
3 small carrots
3 celery ribs
6 cloves garlic, minced (I don’t mess around, you can use less)
1 lbs ground beef
1 28oz can crushed tomatoes *always use ITALIAN canned tomatoes. When the ingredients are this simple you can’t skimp on quality
1 28oz can diced or whole tomatoes, if whole empty can in bowl and crush by hand.
2 cups broth (paleo/whole30) or wine and/or milk (not compliant)
Salt and pepper *Stick of grass fed butter, optional
1. Roughly chop carrots, onion and celery. Pulse in food processor till veggies are finely minced.
2. In a heavy bottom pan, heat about a tablespoon of olive oil on medium high and brown meat. When just done remove for pot and set aside.
3. Add minced carrot, onion, celery mixture to pot and sauté for ten minutes
4. Add minced garlic and cook 2-3 minutes until the aroma fills your kitchen
5. Add beef back in
6. Add one cup liquid and cook down
7. Add canned tomatoes and stir till all ingredients are combined
8. Add about another cup of liquid, bring to a boil then turn down to a simmer. Cook for at least 1 1/2 hours but 3 would be better.
*Optional, add 1 stick if grass fed butter right before serving and I guarantee this is the best Bolognese you’ll ever make
Recipe makes enough for 6-8 people. It’s a lot of sauce.