Vegetable & Bolognese Sauce
Ingredients
  • 3 carrotsroughly chopped
  • 2 celery stalksroughly chopped
  • 1 onionroughly chopped
  • 2+2tbs extra virgin olive oil
  • 1lb grass-fed ground beef
  • 1tsp + 1 tbs sea salt
  • 1/2 tsp cracked pepper
  • 1 large can crushed tomatoes
  • 1 small can tomato sauce
  • 1tsp Italian seasoning
  • 1tbs fresh chopped parsley or 1 tsp dried parsley
  • 2tbs lemon juice
  • 1tbs honey
  • 4inch piece Kombu seaweedoptional
  • 1 bag/box gluten-free pasta
  • Enough water to fill large pot half-way
Instructions
  1. Place chopped veggies in food processor and pulse until very small pieces (small enough to hide texture!)
  2. Heat up large sauce pan with 2 tbs oil. Add veggies and sauté until soft. Stir frequently to prevent burning.
  3. Remove veggies and set aside. Clean out pan.
  4. Heat up large skillet/sauce pan with 2 tbs oil. Add ground beef and cook until no longer pink and cooked throughout. Break up pieces of meat with spatula until resembles ground beef. Move cooked meat to colander to drain excess fat.
  5. Clean out large sauce pan and add meat, veggies, crushed tomatoes, tomato sauce, lemon juice, honey, Italian seasoning, parsley, 1 tsp salt, pepper, and Kombu (optional). Heat pan on medium heat. Stir until combined. When sauce starts to boil, reduce heat to low-medium, cover and let cook for 45 minutes. Be sure to stir sauce every 10 minutes.
  6. When Kombu is softened, remove and dice, then return to sauce and stir in.
  7. Serve sauce over spiralized veggies or pasta and enjoy!