Paleo Slow Cooker Bolognese Sauce
This recipe was designed to be Whole30 Approved and Paleo. For an added boost of flavor, add a touch of red to the pan - break the rules. Be wild like that.
Servings: 4 servings
Calories: 421kcal
Ingredients
- 3 tbsp ghee or bacon fat
- 1 onion minced
- 2 carrots minced
- 2 celery stalks minced
- 4 garlic cloves minced
- salt and pepper
- 1/2 teas red pepper flakes omit if you don't like a bit of heat
- 1 teas fresh oregano finely chopped
- 1 teas fresh thyme finely chopped
- 2 tbsp tomato paste
- 1/4 teas freshly grated nutmeg
- 1 lbs ground beef, lean
- 4 oz whole 30 approved bacon or pancetta browned and chopped fine
- 1/2 -1 cup coconut milk start with 1/2 cup and adjust as needed
- 1 teas arrowroot powder if needed
- 2 28 oz cans fire roasted diced tomatoes strained, liquid reserved
- 1 bay leaf
Instructions
- Heat the ghee or bacon fat in a large skillet and saute the onion, carrots, and celery until tender, 5 to 7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the salt, pepper, red pepper, oregano, and thyme. Add the tomato paste and stir to coat, cooking 2 or 3 minutes. Stir in the nutmeg and add the mix to the slow cooker.
- Brown the ground beef in the now empty skillet. Add to the slow cooker.
- Add the cooked bacon or pancetta, coconut milk (with arrowroot powder stirred in if needed to thicken), strained fire roasted diced tomatoes, and the bay leaf to the slow cooker. Stir all to combine.
- Cover and cook on low for to 7 hours. For the last half hour, remove the lid and allow the sauce to thicken.
- Serve over oven-roasted spaghetti squash or (break those paleo rules) polenta, or thick pasta.
Nutrition
Calories: 421kcal | Carbohydrates: 24g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 645mg | Potassium: 1302mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5770IU | Vitamin C: 26.9mg | Calcium: 115mg | Iron: 6.3mg