Bolognese Sauce
This delicious bolognese sauce is comforting and versatile. I love to use it with pasta or baked sweet potatoes, the options are endless. This recipe is gluten and dairy free, Paleo and AIP friendly.
Ingredients
- 1 large shallot
- 1 lbs ground beef (grass-fed)
- extra virgin olive oil (for frying)
- garlic powder
- Salt and pepper omit pepper on the AIP
- 1.5 cups marinara sauce half of my nightshade-free marinara recipe (you can also use a store bought one if you can tolerate tomatoes)
- 1/4 cup water (optional)
Instructions
- If you are doing the nightshade-free (AIP) version you will have to make my marinara sauce first. I always like to keep some in the freezer to whip this up faster.
- Peel and dice the shallot. Heat a large pan over medium heat. Once hot add a splash of olive oil and fry the shallots for 1 minute or two until translucent. Add ground beef and fry until browned and no liquids are left (about 10 minutes). Season the meat with salt, garlic powder, and pepper.
- Add the marinara sauce. Depending on the thickness of the marinara sauce you can add the water. My original marinara recipe can be thick if you use very gelatinous bone broth. Add more marinara sauce if you like it saucier. Cook the meat for a couple of minutes in the sauce. Taste and add additional seasoning to your liking.
- Serve over baked sweet potatoes or pasta.
- Freeze leftover sauce or store in the fridge for a couple of days.
Notes
Tip:
- Double up the recipe. This is a great food prep recipe. Use all the whole recipe of the nightshade-free marinara sauce then.
- Adjust the thickness of this sauce to your liking by adding a bit of water and/or more marinara sauce. I like it thicker to stuff sweet potatoes and a bit thinner for pasta.