This bolognese is so delicious and goes well with my meatball recipe. I always double the recipe so there is enough to freeze and that makes for easy prep on future nights when the schedule is full. I like to freeze the sauce in 16 oz containers.
1 lb grass fed ground beef-brown and set aside
3 carrots-peeled and diced (approx. 3/4 cup)
1 large onion-peeled and diced (approx. 1 3/4 cups)
3 stalks of celery-diced (approx. 3/4 cup)
4 tbsp fresh parsley-chopped
4 garlic cloves-minced
1 bay leaf
dash of nutmeg
1/2 tsp thyme
1/4 tsp oregano
1 1/2 tbsp sugar
3 tbsp olive oil
1/2 cup dry red wine
1 cup beef, chicken or vegetable broth
2-15 oz cans crushed tomatoes
1-15 oz can tomato sauce
1-6 oz can tomato paste
1 tsp salt
3/4 tsp pepper
Brown the beef in a skillet and set aside for now. Heat the oil in a large pot and cook onions, carrots and celery until soft about 5 minutes- then add the rest of the ingredients. Once a rolling boil is achieved, turn the sauce down to a simmer for 1 to 1 1/2 hours. Then remove the pan from the heat and let the gravy rest. Adjust seasonings and serve with meatballs (pictured) over pasta or baked spaghetti squash.