Bolognese sauce refers to a meat-based red sauce generally used on broad/flat pasta (e.g. tagliatelle or fettuccine) or shorter tube shapes (e.g. penne). It typically consists of onion, carrots, and celery, as well as meat like ground beef or pancetta, a bit of tomato, and some wine. I cooked mine without the wine, but it still tastes delicious. The carrots give it a bit of sweetness. Enjoy!
1 Tbls olive oil
1 1/4 lb grass-fed ground beef
1/2 red onion, finely diced
1 cup carrots, finely diced
1/4 cup celery, finely diced
1/2 cup cherry tomatoes, sliced in half
1 28-oz can crushed tomatoes
1 6-oz can tomato puree
1. Heat 1 Tbls olive oil over medium heat on the stove.
2. Break up the beef into small pieces and cook until thoroughly brown.
3. Once cooked, remove the beef from the heat and transfer to a paper towel-lined plate.
4. Drain some of the fat from the pan, then add the onions, carrots, and celery to the pan. Cook for 4-5 minutes or until veggies start to soften.
5. Mix the beef back in and stir in the tomatoes. Reduce heat to medium-low and cook for 20-30 minutes to thicken.
6. Serve with zucchini noodles. If you don't have a mandoline, use a peeler to cut the zucchini thin and wide.
1 1/4 lb grass-fed ground beef
1/2 red onion, finely diced
1 cup carrots, finely diced
1/4 cup celery, finely diced
1/2 cup cherry tomatoes, sliced in half
1 28-oz can crushed tomatoes
1 6-oz can tomato puree
1. Heat 1 Tbls olive oil over medium heat on the stove.
2. Break up the beef into small pieces and cook until thoroughly brown.
3. Once cooked, remove the beef from the heat and transfer to a paper towel-lined plate.
4. Drain some of the fat from the pan, then add the onions, carrots, and celery to the pan. Cook for 4-5 minutes or until veggies start to soften.
5. Mix the beef back in and stir in the tomatoes. Reduce heat to medium-low and cook for 20-30 minutes to thicken.
6. Serve with zucchini noodles. If you don't have a mandoline, use a peeler to cut the zucchini thin and wide.
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