Beef Bolognese Sauce

Beef Bolognese is a rich, thick, meat-based tomato sauce originating from Bologna, Italy. It is traditionally served over pasta but I prefer it over zucchini noodles or more recently, fall-appropriate spaghetti squash.  This recipe is a combination of many difference sources I looked into when learning to make this sauce.

1 Tbsp. coconut oil
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, peeled and grated
1 lbs. ground beef, grass-fed/organic
¼ cup dry red wine
¼ cup stock of choice
2 large tomatoes, chopped
2 Tbsp. tomato paste
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
Sea salt and black pepper, to taste

Heat oil in a large, heavy pan over medium heat.  Add onion, celery, and carrot.  Sauté until soft.  Add beef and sauté until browned.  Add wine, and bring to boil.  After about 1 minute of boiling add stock, fresh tomatoes, tomato paste, garlic and herbs.  Reduce heat to low and gently simmer for about 30 – 45 minutes, stirring occasionally until sauce thickens. Season with sea salt and pepper to taste.