09.07.16

Whole30 Bolognese Sauce

Whenever we are in the process of doing a Whole30 Challenge (we are in the middle of our 3rd Whole30 right now) we ALWAYS find a way to eat italian food. This Bolognese is fantastic and I really like it because I can serve mine over zoodles, and serve my husband and kiddos theirs over Whole Wheat Pasta. That way, I am not making separate meals for everyone! Win!

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Whole30 Bolognese Sauce
Serves 8
A Whole30 friendly take on the classic Italian dish!
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 4 oz. thinly sliced pancetta, diced
  2. 1/2 lb. ground veal (If you can't find ground veal, just use 1.5 lbs. ground beef)
  3. 1 lb. ground beef
  4. 1 carrot, finely diced
  5. 1 stalk of celery, finely diced
  6. 1 small yellow onion, finely diced
  7. 2 cloves garlic, minced
  8. 2 tbsp. olive oil
  9. 1/4 tsp. dried thyme
  10. 1 bayleaf
  11. 32oz. can San Marzano Whole Tomatoes
  12. 15oz. can tomato sauce
  13. 1 cup chicken broth
  14. salt and pepper, to taste
Instructions
  1. Heat 2 tbsp. of olive oil over medium high heat in dutch oven or in a large skillet with deep sides.
  2. Add the pancetta and cook until slightly crisp and the fat has rendered, about 3-4 minutes.
  3. Add the diced onion, carrot, celery and continue to saute until very tender and even turn slightly brown on the edges, about 8 minutes.
  4. Add the ground beef and the ground veal, breaking it up with the back of your spoon, brown meat until no longer pink, about 7 minutes. While your meat is cooking, season it with salt and pepper, to taste.
  5. Add in the garlic and let cook for about 2 minutes, being careful not to burn.
  6. Pour in the san marzano tomatoes (with their juices) and, again, using the back of your spoon press against them so that they break open (now, as you cook they will continue to fall apart and become one with the sauce). Also add in your cup of chicken broth at this time.
  7. Add in another pinch or so of salt and pepper, the thyme, and the bay leaf. Also add in the tomato sauce at this time. Let the sauce come to a boil, then turn it down to low (it should still be simmering). Cover and let cook for 1 hour.
  8. After an hour is up, uncover and let it continue to cook, uncovered, for 1 more hour. It should be simmering the entire time (you may need to turn your heat up to med-low depending on your stovetop), and stir it occasionally so that it doesn't burn on the bottom. During this time, it should reduce into a nice, thick sauce.
  9. When ready to serve, remove bay leaf and toss. Taste and add salt and pepper if you think it needs it. Serve over spiralized zucchini or whatever spiralized veggie your prefer! Enjoy!
The Defined Dish http://www.thedefineddish.com/

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