Best Paleo Bolognese Sauce EVVVVVVA

I’MMMMMMMM BAAAAAAAAACK! It’s been a while since I wrote this blog, falling off  and getting back on the paleo wagon multiple times… Blarrrrrrgh.

But I’m back and trying to stick with it!

So here’s my recipe for Paleo Bolognese Sauce… and it turned out better than I ever thought.

Paleo Bolognese Sauce

(adapted from Martha Stewart)

Ingredients:

• 3 tablespoons  butter
• 1 medium onion, finely chopped
• 1 to 2 celery stalks, finely chopped
• 1 to 2 carrots, finely chopped
• 1 1/2 pounds grass-fed ground beef
• 8 ounces grass-fed ground pork
• Coarse salt and freshly ground pepper
• 2 1/2 cups almond milk
• 1/4 teaspoon freshly grated nutmeg
• 1 1/4 cups dry white or red wine
• 2 cups homemade or store-bought organic chicken stock
• 1 can (28 ounces) peeled organic plum tomatoes with juice, pureed
• 1 bay leaf

Making The Sauce:

1. Melt butter in a heavy large pot over medium heat. Cook onion, celery, carrots, and bay leaf stirring often for 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a whisk (trust me, it was my Noona’s best way to break up ground meat!), until meat has cooked, about 8 minutes.
2. Add wine, and simmer until liquid reduces by half, about 15 minutes. Add stock, pureed tomatoes, and 1 teaspoon salt. Reduce heat to medium- low, and simmer until sauce is thick, approx. 1 1/2 hours.
3. Add almond milk and nutmeg in the last 30 minutes of cooking.  Season with pepper.  Serve on top of spaghetti squash or zucchini noodles.