This is a staple recipe to have because you can make a big batch and freeze some for the next time you need a hearty dinner. This recipe uses some organic bacon, grass-fed ground beef and some organic pork sausages. I try and use organic because you really get a better quality of meat with healthier fats, like omega-3’s and nutrients. You also want to avoid antibiotics and hormones when possible.
I love the addition of celery and carrots to sneak in those veggies. I always enjoy using wide variety of herbs like oregano, basil, thyme and bay leaves to build that flavour profile. I also added a little white wine to this recipe, but it is definitely optional. I served this delicious sauce over some gluten-free Italian non-GMO corn pasta but you could always make it even healthier by using some zucchini noodles. It is also super versatile and you can use it for lasagna too. There is nothing better than a homemade meat sauce!
1 lb of organic pork sausages (mild or hot if you want a spicy bolognese)
1 cup of dry white wine
1 large can of diced tomatoes
2 cups of tomato passata
Sprig of thyme
2 bay leaves
1 1/2 tsp of dried oregano
1 tsp of Italian seasoning
1/8 tsp of nutmeg
1 1/2 tbsp of tomato paste
1 beef bouillon cube (organic preferred)
2 tsp of coconut sugar
Pinch of red pepper flakes (if using mild pork sausage)
Stalk of fresh basil + more for garnish
Heat a large pot or dutch oven on medium heat, chop the bacon strips into chunks and add it to the pot. Cook for a few minutes until it is beginning to get crispy and the fat has rendered and then remove it from dutch oven and rest on a paper towel. Drain the fat but leave a tsp. Add the onion, carrots, celery, garlic and spring of thyme (stem removed). Season with sea salt and pepper. Cook for 5 minutes then remove from the pot.
Turn up the heat to medium-high. Add the lean ground beef and sausage with the casings removed. Season with sea salt, pepper and oregano. Brown and cook through. Really break up the meat with your spoon. Once cooked, add back the bacon, onion, carrots, celery, and garlic mixture back to the pot. Reduce heat to medium and add 1 cup of wine to deglaze the pan. Simmer and add the nutmeg, italian seasoning and red pepper flakes if using. While it is simmering, boil some water. Fill a cup with water and add the beef bouillon and mix. Pour that into the pot along with 1 can of diced tomatoes, tomato passata, tomato paste and bay leaves. Taste and season with sea salt and pepper. Break up the tomato with your spoon.
Reduce heat and simmer for 2 hours, stirring occasionally. At the last 15 minutes, taste test and add 2 tsp of coconut sugar to balance the acidity and add the bunch of basil. Once it’s finished cooking and the sauce is nice and thick turn off the heat and remove the basil and bay leaves. Garnish with fresh basil while serving. Serve with your favourite gluten-free pasta, spaghetti squash or zucchini noodles.