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Arsenio's Pasta Bolognese

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Servings: 4 Prep: 25 min Cook: 60 min AIP Dairy Free Gluten Free OUR FAVORITES Added 3 months ago Updated 3 months ago

Missing nutrition data for: Dried Basil, Dried Oregano, Tomato Puree

Ingredients

1 large onion

8 ounces mushrooms, fresh

1 tablespoon minced garlic

2 tablespoons bacon fat

1 teaspoon coarse sea salt, plus more to taste

1 tablespoon dried basil ⚠

1 tablespoon dried oregano ⚠

1 tablespoon dried thyme

1 tablespoon garlic powder

1 pound ground beef

1 cup red wine

14 ounces diced tomatoes

20 ounces tomato puree, or passata ⚠

5 ounces tomato paste

ground black pepper, to taste

10 ounces spaghetti noodles

Instructions

1. Mince onions. Slice mushrooms however you want.

2. In a large stock pot over medium high heat, sauté onions in bacon fat or fat of choice with sea salt. When the onions begin to soften, add minced garlic, basil (unless fresh - then add at end), oregano, thyme, and garlic powder. Stir well.

3. Add the ground beef to the onion mixture and, breaking beef apart with a wooden spoon, cook until just browned. Add mushrooms.

4. Deglaze with the red wine. Sauté another 5 minutes.

5. Add diced and strained tomatoes and tomato paste. Bring to a simmer and reduce heat to low. Allow to simmer for at least 1/2 hour to allow flavors to combine. Adjust seasoning with sea salt and fresh ground pepper to taste.

6. While the sauce is simmering, prepare spaghetti according to directions on box.

7. Serve over your prepared spaghetti.

8. If desired, sauce can be frozen and reheated for a quick meal on a later day.