I love making bolognese during the winter months. It's hearty and you can put it on top of pasta or zucchini noodles (if you are going for a healthier/paleo option). The flavors are so rich and the sauce is so vibrant. Most importantly, it serves great as a leftover dish for the week.
1 tbs olive oil
1 lb of ground beef
1 medium onion
3 garlic gloves, minced
1 carrot, diced
2 celery stalks, diced
1 handful of fresh basil, roughly copped
2 tbs of fresh parsley, roughly chopped
1/2 can of crushed tomatoes
1/2 tbs Worcestershire sauce
1/2 tbs salt (add more or less to your liking)
1 tbs cracked pepper
1/2 tbs crushed red pepper (we like our sauce spicy, but this can be optional)
1/2 tbs cumin
1 tbs roasted granulated garlic
1 tbs granulated onion
1/2 tbs dried oregano
2 bay leaves
In a large, deep pan, add olive oil. Once hot, add your onion, garlic, carrot and celery (mirepoix) and cook for 8-10 minutes (until somewhat tender)
Add your ground beef with salt and pepper and saute for about 10 minutes till the pieces become slightly browned. Add the crushed tomatoes, Worcestershire sauce and seasoning blend and let cook for about 20-25 minutes. You want the meat to absorb as much flavor as possible. Add 1 tbs of fresh parsley with the basil and continue to cook for an extra 5 minutes.
Serve with the remaining parsley.