Tags
AIP, Autoimmune Protocol, Best Bolognese Recipe, Best Tomato Free Bolognese Recipe, Healthy Bolognese, Nightshade Free, Paleo, Tomato Free
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful. (Emeril Lagasse)
Until just over a year ago, when I started on this Autoimmune Protocol caper, I’d been trying to teach the teenager how to make a good Bolognese sauce for quite some time. I reckon’ everybody should have a good Bolognese recipe in their repertoire…
The thing is, a good Bolognese takes time to cook properly. Hours. And, the teenager likes food that is more immediate…
And then, I started the protocol. And my lovely BEST EVER Ragu Bolognese became naught but a memory. Because, a good Bolognese is traditionally made with tomatoes.
Until now
This week is all about Ragu Bolognese here at Casa TSL. And, my personal mission to create an AIP-friendly version of this winter staple. In other words, without tomatoes.
And, I’ve cracked it! In fact, LM says this even trumps the original tomato-based version. Bold words!
In addition to my beetroot and pumpkin-laden Tomato Passata Replacement, this number also has the added benefit of both bone broth and chicken livers. Not only does it taste great, but you can be sure you’re getting some good gut repairing bone broth and a big hit of vitamin A from the liver. It’s a great way to sneak some more liver into your diet if you’re a little funny about offal…
The thing about Bolognese is that, while it does take a long time to come to its full flavour potential, because you’re making a large amount, you have enough for a big crowd. In fact, once you portion it up and pop it in your freezer, there’s easily enough for eight to ten in this recipe.
And, with Bolognese in your freezer, you have a seriously good meal only minutes away.
Spaghetti is love. (Mario Batali)
We served ours over oodles of zoodles (zucchini noodles) this week. But it could just as easily have been placed into lettuce cups with some avocado and coriander (cilantro). Or, served over lightly steamed veggies.
Ingredients: About 500g grass-fed Beef mince Method: E N J O Y ! Tomato Free Ragu Bolognese
About 500g happy pork or veal mince
Coconut oil (or fat of choice)
About 225g happy chicken livers
2 x medium onions (chopped)
4 x large cloves of garlic (minced)
About 150g speck (or pancetta), chopped
800mls of my tomato-free passata
500ml beef bone broth (preferably home-made!)
Fresh herbs of choice (basil, parsley or whatever you have to hand)
Salt & Pepper (omit pepper if in elimination stage of AIP)
Sea Vegetables (Optional, but so good for you! I use this one)
This recipe features in the Phoenix Helix Recipe Roundtable
Pingback: Tomato Passata Replacement (AIP-Friendly) | This Sydney Life
I wasn’t convinced – no tomatoes?? but as per usual, it looks delicious xx
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K – I know its hard to believe. But, LM honestly reckons this is better than my tomato based ragu… So, as a stand in, its a real winner.
Can’t tell you how happy I am to have these wee packets of ragu in my freezer…!
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I wish those little packets were in my freezer. You might have to start a food line to package and post to me… Kx
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🙂
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Chicken livers and bone broth in the same recipe! Jackpot!!!
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You got it, PI! 🙂
…just add fermented veg’!
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Looks so tasty…I have a tough time finding organic chicken liver though…. I HAVE to give it a try though…..
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Good luck on the chook livers!
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As an Italian food lover, I cannot wait to give this a try. I’ve been really missing the nightshades! For all of the US people, is beef, pork, veal mince the same as ground meat??
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Hey Christine – Yes! Mince is your ground meat (think ‘minced meat’). – And, I so get missing nightshades!
This recipe is a very hybridised version of Delia Smith’s Ragu Bolognese. So, it is not very ‘wet’. If you prefer a wetter sauce, just add a little more bone broth.
Do let me know how you go!
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Pingback: The EASIEST Stew in the WORLD! (AIP Friendly) | This Sydney Life
Wow! This came out GREAT! I have to admit I was a bit worried when I first put the tomato free passata in the meat. It was SOOO red. but after being in the oven for the 3 1/2 hours it toned down and looked like a wonderful meat sauce. And it tasted great too. My 13 year old daughter declared the recipe “a keeper” Thank you so much
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My absolute pleasure! This is one of those great recipes that freezes really well, too.
So glad it’s a winner with your teenager!
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