I remember the first time I ever ate Bolognese sauce and how I fell in love. I have been making it for years and was worried when I began my new lifestyle that there was no way I could make this dish as rich and creamy as I always had. Well, I am very pleased with dish and make it often for the entire family! Makes an incredible meat sauce for lasagna as well.
1 lb grass fed ground beef
1 lb all natural Italian pork sausage
1 large onion
1 med carrot
½ red bell pepper
4-5 cloves garlic
1 lemon – juiced
1 qt chicken broth
45 ozs jarred tomatoes
1 can full-fat coconut milk
2 Tbsps tomato paste
1 Tbsp anchovy paste
1 Tbsp nutritional yeast
1 Tbsp dried Italian seasoning
1 tsp turmeric
pinch fennel seed
pinch anise seed (or you can throw a few anise stars in, then remove before serving)
pinch celery seed
pinch ground coriander
dried Red pepper to taste
garlic & onion powder if needed
S&P to taste
2 Tbsp ghee
¼ cup red wine
Chop all your veg and saute in a pan with ghee. I like to layer my seasonings, so I begin here by adding a sprinkle of everything.
Pour your tomatoes and chicken broth into a large stockpot. Begin to simmer.
Add the sauteed veggies to the stock pot. Use an immersion blender to make smooth.
Brown meats in pan. Again, season. Once browned transfer to the stockpot.
Deglaze the pan with wine and add to stockpot.
Add lemon juice and give a good stir.
Put a lid on and simmer on super low for a few hours.
Add the can of milk and adjust seasonings 10 or so minutes before serving.
I like to serve over raw broccoli florets and or spaghetti squash.