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.
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)
About 500g grass-fed Beef mince
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable