Nonni’s Bolognese Sauce is dairy free and paleo friendly if you eat it with some spaghetti squash or zoodles. It was surprisingly easy to make, but the end result was fabulous. I will definitely be repeating this recipe. This recipe does call for a cup of red wine, but if your diet doesn’t include alcohol, you can easily omit it and it will still taste great.
If you make a ton of this, it has a similar thickness to chili, and should freeze just as easily. Not that you are likely to have leftovers, my whole family was going for seconds.
- 1 cup of finely diced celery
- 1 cup of finely diced carrots
- 1 cup of finely diced red onion
- ½ cup of extra virgin olive oil
- 1.5 lbs ground beef
- 1 lb of sweet Italian pork sausage
- 1 cup of red wine (Cabernet or Chianti)
- 6 oz can of tomato paste
- stir in one whole sprig of fresh rosemary
- sea salt to taste (1/4 -1/2 tsp)
- (optional) flat leaf parsley to garnish
- Finely dice celery, carrots, and red onion.
- In a large pan, simmer veggies in olive oil until soft on low heat.
- Remove sausage casing if necessary and when vegggies are soft add meat to pan, and mix and break down ground meat until it all turns brown (becomes cooked). Use medium to medium high heat.
- Add red wine and turn heat to high until alcohol is evaporated.
- After it has evaporated, add tomato paste and sea salt to taste.
- Stir in a fresh sprig of rosemary and turn heat to low to let flavors develop for at least ten minutes.
- Serve over pasta, spaghetti squash, and/or zoodles and enjoy.