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Bolognese anyone?

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I had a great workout at Crossfit Darien today and worked up a bit of an appetite. For some reason I had a craving for my Bolognese Sauce. Obviously, no pasta for me so I whipped out the old spiral slicer. I also decided to add carrot ribbons because the flavors in Bolognese would really compliment the carrot. Not a morsel was left in the bowl.  Mangiare! (eat!)


  • 1 small sweet onion diced
  • 3 celery ribs diced
  • 1 large carrot diced
  • 5-6 garlic cloves minced or pressed
  • 1/4 lb of pancetta or thick cut bacon finely chopped
  • 1 lb ground pork or loose italian sausage
  • 1 lb ground veal
  • 2 6 oz cans of tomato paste
  • 1 cup full fat coconut milk
  • 1 cup white wine ( you can use red, you’ll just have a slightly different flavor)
  • 1 cup water
  • 1 tbs chopped fresh oregano (you can use dried)
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 tsp fresh ground pepper
  • 2 zucchini
  • 2 more large carrots

In a large pot, cook down the bacon or pancetta to render down the fat. As the fat renders, add the diced onion, diced celery and diced carrot and cook until tender. If the bacon doesn’t render enough fat to cook the veggies you can add a little olive oil or coconut oil.  Add the garlic and cook just until not raw, DO NOT BROWN. Next add the ground meats. Use a spoon or spatula to break up any large chunks.

Once the meat is browned add the tomato paste, coconut milk, wine and water. Stir until well incorporated. Next add the oregano, bay leaves, salt a pepper. Taste for flavor. More salt, more pepper, more garlic? Bring to a simmer then cover and let simmer on low for an about hour. The color will be an orange/pink color due to the carrots tomato sauce and coconut milk.

While sauce is simmering, make your “noodles” If you saw my zucchini pasta with shrimp recipe then the zucchini pasta will be familiar. I use this nifty veggie slicer to make zucchini spirals but you can also use a veggie peeler or mandolin for this as well. As I said earlier I wanted the carrot flavor as well. The spiral slicer I have doesn’t work well for carrots (I tried) so we used a veggie peeler to make ribbons. Here’s my daughter Mia on “noodle” duty!


One tip, try to use some muscle with the peeler to get ribbons a bit on the thicker side, this is a very rich, think sauce and you want the ribbons to hold up under the pressure.  She was really concentrating! 😉 Resting the carrot on a cutting board will help.

After about an hour, taste your sauce. It should have a slightly sweet, creamy tomato porky goodness taste! Sorry, that’s the best description I can think of!  

Plate in large bowls. If you are a dairy eater, some parmesan cheese would add a nice salty bite to this. Or if you like spicy I can see adding some crushed red pepper with the other herbs or using spicy sausage. I imagine you’ll get that sweet and spicy taste.

Man! I’m stuffed!!! Enjoy!

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No Responses to “Bolognese anyone?”

  1. I have got to get a spiral slicer..it’s on my wish list! Your bolognese sounds fantastic!

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