Ragu alla Bolognese

5 from 1 vote

Rich and meaty, bolognese is a great comforting cold weather meal. You can add sour cream to increase the richness or leave it out. Serve with some low carb noodles or eat it by itself!

Course Main Course

Cuisine Italian

Keyword bolognese, italian, main, ragu, sauce, tomato

Prep Time 10

Cook Time 2 30

Total Time 3

Servings

Calories 643kcal

Author Jenny Ross

Ingredients

2 pounds ground beef
1 pound ground pork
1 pound ground lamb
1 large yellow onion chopped
4 ounces pancetta or bacon, finely chopped
1 celery heart including leaves, chopped
28 ounce can diced tomatoes drained
6 ounce can tomato paste
2 cups chicken broth
1/2 bottle of hearty red wine
8 teaspoons unflavored gelatin
2 teaspoons anchovy paste
3 tablespoons avocado oil
4 cloves of garlic chopped fine
5 tablespoons mixed dried herbs oregano, basil, parsley & sage
2 bay leaves
8 ounces sour cream optional

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Instructions

In a large pot sauté the chopped onions and celery in the olive oil until translucent or partially cooked. Add the pancetta (or bacon) and cook until done then add all of the ground meats and cook until brown, stirring constantly. The meat should not be allowed to form into large clumps so make certain to stir constantly while cooking until the entire mixture becomes as smooth as possible.
In a separate bowl add the gelatin to the broth and dissolve. Combine the tomato paste, diced tomatoes and broth mixture plus the garlic and herbs to the pot of cooked meats stirring until thoroughly mixed. Follow with the half bottle of red wine and the anchovy paste. Simmer the entire mixture for at least 2 hours, stirring occasionally. When the sauce is done, turn off the heat and allow it to cool before skimming off any excess fat. Add the sour cream (optional) stirring until completely dissolved. Put sauce over spaghetti squash, zoodles, or kelp noodles and serve.

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