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I love the idea of getting creative with traditional dishes.  We rarely eat pasta, since it’s a processed carbohydrate, but occasionally you just need a treat!  Despite the pasta being outside of the normal rules, the bolognese sauce my husband makes is 100% Whole 30 compliant, and would probably be just as tasty over some type of pasta alternative like spaghetti squash or quinoa noodles.  It’s fabulous for dinner and also just as fabulous the next day with scrambled eggs for breakfast.


1/4 c olive oil
1/2 diced yellow onion
1 medium diced carrot
1 stalk diced celery
1/4 lb diced pancetta
1 lb ground beef
1 lb ground pork
1 28 can pureed San Marzano tomatoes
1 tbsp + 1 tsp tomato paste
2/3 c beef broth
1 rounded tsp salt

  • sautee onion, carrot, and celery in the olive oil
  • heat up the beef broth in a small sauce pan
  • add tomato paste to broth and stir until combined
  • add all of the meat to the veggies on high heat and stir until browned
  • add heated broth, tomatoes, & salt
  • Stir, boil, & simmer for 2+ hours

One thought on “Bolognese

  1. Pingback: Roasted Spaghetti Squash Seeds | food fight

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