Pasta Bolognese (Edit recipe)

Classic Bolognese seems like a lot of work to make, but it is actually quite simple, and well worth the time! This flavorful meat sauce will be a favorite among the family, with everyone asking for seconds.

30 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	350
Fat:	19 g
Carbohydrates:	10 g
Protein:	18 g
Cholesterol:	83 g
Sodium:	177 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

1 Carrots, diced
2 Celery, stalks, diced
1/2 Vidalia Onion, diced
1 Tbsp Extra Virgin Olive Oil
1 lb Ground Beef, 93% lean
1/2 tsp Himalayan Pink Salt
1/2 tsp Black Pepper
1/2 cup red Wine
2.25 cups Tomato Puree (Strained Tomatoes)
2 Tbsp Tomato Paste
3/4 cup Heavy Cream (Whipping Cream)
2 Bay Leaf

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, or enameled cast iron dutch oven, warm the olive oil over medium heat.
Add the carrot, celery and onion to the pot and saute while stirring until the onion becomes translucent.
Add the ground beef to the pot, and cook while stirring, until the beef is browned, and has released its liquid.
Drain the liquid from the pot, and season the beef and vegetables with salt and pepper.
Add the red wine to the pot and stir to combine with the meat and veggies.
Add in the pureed tomatoes, and tomato paste, and stir to evenly combine.
Stir in the heavy cream, and add 2 bay leaves to the pot.
Allow the sauce to come to a bubble for a few minutes, and then turn down to low, and cover with a lid.
Allow the sauce to simmer for 1-2 hours.
Serve with gluten-free Tagliatelle pasta (we prefer Jovial brand), or your choice of spiralized vegetable noodles.