Whole30 – Bolognese

A Bolognese is a type of ragu (a meat sauce) from the Bologna region of Italy. It tends to be more meat-centric than traditional spaghetti sauce and incorporates a broader base of vegetables. It simmers longer – I use a crock pot – and broth, wine, or cream are added for a rich, complex taste. I modified this recipe to make it Whole30 friendly, and to boost the flavor profile just a bit. When my husband requested it and our best friends raved about it, I knew it was a keeper!

Recipe adapted from Slow Cooker Bolognese – Skinnytaste

Ingredients

• 4 oz pancetta – chopped
• 1 Tbsp olive oil
• 1 onion – minced
• 3/4 cup celery – minced (about 2 stalks)
• 3/4 cup carrots – minced (about 2 carrots)
• 1 Tbsp minced garlic
• 2 lb lean ground beef
• 1/2 cup beef broth (or red or white wine if not Whole30)
• 2 -28 oz cans crushed tomatoes
• salt and pepper
• 3 bay leaves
• 1 Tbsp Italian seasoning
• 1/4 cup chopped fresh parsley
• 1/2 cup full fat canned coconut milk (half & half if not Whole30)

Directions

1. In a large deep skillet over medium heat, sauté the pancetta about 4-5 minutes.
2. Add olive oil, onions, celery, carrots, and garlic and cook until softened, about 10 minutes. Place vegetable and pancetta in a slow cooker.
3. Add the ground beef to the skillet, season with salt and pepper, and sauté over medium high heat until browned. Drain the fat, then add the broth or wine and simmer a few minutes until it reduces down.
4. Transfer beef to slow cooker. Add tomatoes, bay leaves, Italian seasoning; cover and cook on low for 6 hours.
5. After the 6 hours, stir in parsley, coconut milk or half & half, and salt and pepper to taste. Serve over spaghetti squash or your favorite pasta.

Note: This makes a LOT, so you might want to cut it in half, or plan on freezing some for later!

I grew up eating homemade spaghetti sauce. Not quite Italian-grandma style, made from fresh tomatoes, but I’m pretty sure I was out of high school before I’d ever had sauce from a jar. My mom cooked up ground meat and onions, added tomato sauce and parmesan and at least 10 spices, and let it simmer for a few hours, until the aroma filled the house and we were all hungry for dinner! It is one of my favorite recipes of hers, and even though I will sometimes buy a jar of marinara or alfredo as an ingredient for a dish, spaghetti night at the Gibson’s always means my mom’s sauce.

But my adventurous spirit does extend to my cooking, and I am always experimenting and researching new recipes. This Bolognese sauce is worthy of becoming my second homemade pasta sauce. Still not from fresh tomatoes, but close enough for this English-German-Swedish-Bohemian-Irish-Dutch-Native American girl!😉

Do you have a family pasta sauce? If you do, I’d love to hear about it. Tell me about it in the comments, or if you try this Bolognese please share your opinion.

Happy eating, and til next time, shine bright friends!
~Dawn🌻