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The Best Beef Bolognese

My first time making this from scratch and I feel like I've wasted 29 years of my life... you need to try!
Servings 4 -5
Author Rachael DeVaux

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 white onion, finely diced
  • 3 long carrots, finely diced
  • 3 celery sticks, finely diced
  • 2-4 cloves garlic, finely diced
  • 2 lbs pasture-raised organic ground beef
  • 1 cup beef bone broth
  • 1 tbsp white wine vinegar
  • 2 14 oz cans crushed tomatoes
  • 8 oz tomato paste
  • 1 tbsp oregano
  • 1/2 tsp parsley
  • 1/2 tsp garlic powder
  • 2 tsp sea salt
  • ground pepper, to taste
  • 1/2 cup unsweetened almond milk
  • fresh basil, to top

Instructions

  • Heat a large skillet on medium heat.
  • Once hot, add olive oil, diced veggies & garlic and sauté for 10-12 minutes, tossing every few minutes.
  • Once veggies are soft, add beef in the middle and break into very small pieces using a wooden spoon or spatula. Cook until no longer red.
  • Add vinegar and bone broth and cook for another 30 minutes, covered, on medium to low heat.
  • Add remaining ingredients, toss, then cook for 45 minutes on low until thickened.
  • Make preferred noodles (I use gluten-free brown rice pasta) and serve with sauce and fresh basil once done.