Looking for an easy and warming bolognese sauce for those cool and wet winter days? You have come to the right place! Here you go:
2 lb ground meat (I typically use 1 lb each of grass-fed beef and pastured pork)
2 celery stalks
1/2 lb crimini mushrooms
1 medium onion
2 cloves garlic, chopped
24 oz strained tomatoes (I use Bionaturae brand in the glass jar)
2 - 3 tbsp tomato paste (I use Bionaturae brand)
Sea salt and ground pepper to taste
Handful of fresh rosemary and thyme (I used around 5 - 6 four inch pieces of rosemary and a couple sprigs of fresh thyme)
In a large dutch oven, brown ground meat, and season with salt and pepper.
While meat is browning, process veggies in a food processor. I like the texture of the veggies to be finely diced.
Once meat is browned, add veggies and garlic, and cook for a few minutes until softened a bit. Maybe for about 5 - 10 minutes.
Stir in strained tomatoes, tomato paste, fresh herbs, and then cover and simmer over low heat for at least a half an hour, or for as long as you like (stirring periodically). The longer it simmers, the more intense the flavor.
Take out the stems of the fresh herbs before serving.
This recipe makes a pretty thick sauce, which I prefer, but you can add more strained tomatoes, a little chicken broth or even filtered water to thin it out a bit, if you like.
Serve over spaghetti squash*, zucchini noodles, cauliflower rice, or over some prepared white beans, like cannellini beans. I have enjoyed it at breakfast, sort of like a chili with a fried egg on top over wilted greens, like chard!
*There are different ways to prepare spaghetti squash. You can bake it in the oven, or my preferred method is to cook it for 3 hours on high in a slow cooker with 1 cup of water (wash skin and pierce with a fork first).