Best Ever Bolognese

This is definitely the best version of the humble Bolognese sauce I have ever tried. Cooked with love and patience it makes a meal filled with goodness, just don’t try to do it in a hurry! Suitable for GAPS diet if you swap the wine for broth.

You’ll need:

100mL olive oil or tallow (don’t skimp here)

1 onion, finely chopped

3 carrots, finely chopped

3 sticks of celery, finely chopped (I save the leaves to use as a garnish)

2 cloves garlic, crushed 

500g beef mince

1/3C red wine (swap to more broth if you want it alcohol free)

3 Tbsp tomato paste

2C meat stock or beef broth (you can use water if you need to)

Salt and pepper to taste (but add just before serving)

What to do:

Heat the oil in a large pot. 

Add the onion, celery and carrot and sauté on medium high for at least 15min. I often let it go for up to 30min. Turn down the heat if it’s browning too quickly. The best flavour starts here.

Add the garlic and fry, stirring for a couple of minutes.

Turn up the heat and add the mince, sautéing until well browned. Don’t hurry this step either, you want browning not greying of the meat so make sure you have enough heat getting through, and don’t overcrowd your pot!

Add the wine and tomato paste and stir for about 2min.

Add the meat stock/broth, let the whole pot come to a boil then turn the heat right down. 

Let it gently bubble away for at least an hour, 2 is better. Add more stock/broth or some water if you need.

And serve!

I’ll usually serve ours with Ashton’s favourite roasted pumpkin but you could serve with pasta, other roasted veggies, veggie noodles or make lasagna or even just eat a bowl of it on its own. 

Enjoy!