The Best Bolognese Sauce (Beef or Beyond Meat) - Bravabod
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The Best Bolognese Sauce (Beef or Beyond Meat)

Valentina

A great bolognese sauce is neither too sweet nor too savory. This one hits just the right balance with the natural sugars from the vegetables and the depth of the tomato paste. The secret though, is in simmering the meat in white wine before ever adding the tomatoes. It's a subtle step, but it makes a noticeable difference in the texture and richness of the meat. While this sauce does take a fair amount of time, I promise it's well worth the effort. Make a double or triple batch and freeze the extras for later. This is fantastic piled over pasta, rice, or layered in lasagna.

How To MakeDiet Type: Classic

liked this

Freeze For 2-6 months

Best by 3-4 days


Shopping List
    Bolognese
  • 1/4 pound ground pork
  • 1/2 pound ground chuck beef
  • 1 (14 ounce) can Italian plum tomatoes, with juice
  • 1 cup chicken stock (or water, in a pinch)
  • 1 cup white wine
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 1/2 celery stalk, chopped
  • 2 slices bacon or pancetta
  • 2 ounces tomato paste
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste Pasta (optional)
  • 5 servings cooked spaghetti, rigatoni, or penne
  • parmesan cheese, to taste

Instructions
  1. Step 1: Heat the olive oil in a pot over medium heat and sauté the bacon until just cooked through. Set aside.
  2. Step 2: Add the onion to the bacon grease and cook for 5 minutes, stirring often. Then add the celery, carrot, and garlic. Cook for 2 minutes, stirring often.
  3. Step 3: Add the ground meats to the pan. Cook, stirring and crumbling the meat with the spatula until it's no longer red. Add the stock and the nutmeg. Simmer until the stock has cooked off, about 8 to 10 minutes.
  4. Step 4: Add the wine and simmer until it has evaporated, about 10 to 15 minutes. Add the tomatoes and tomato paste. Stir to coat. Bring to a low boil. Turn the heat down very low and cook, uncovered, for 60 minutes. Add 1/2 cup of water at a time as needed to prevent sticking to the bottom of the pan (I add about 1 cup of water total). Cook off any excess liquid before serving.
  5. Serve: Enjoy tossed with your pasta of choice for a great meal.

Recipe Notes

Note 1: Recipe adapted from Marcella Hazan.

Nutrition

A great bolognese sauce is neither too sweet nor too savory. This one hits just the right balance with the natural sugars from the vegetables and the depth of the tomato paste. The secret though, is in simmering the meat in white wine before ever adding the tomatoes. It's a subtle step, but it makes a noticeable difference in the texture and richness of the meat. While this sauce does take a fair amount of time, I promise it's well worth the effort. Make a double or triple batch and freeze the extras for later. This is fantastic piled over pasta, rice, or layered in lasagna.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-6 months

Best by 3-4 days


Shopping List
    Bolognese
  • 1/4 pound ground pork
  • 1/2 pound ground chuck beef
  • 1 (14 ounce) can Italian plum tomatoes, with juice
  • 1 cup chicken stock (or water, in a pinch)
  • 1 cup white wine
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 1/2 celery stalk, chopped
  • 2 slices bacon or pancetta
  • 2 ounces tomato paste
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste Pasta (optional)
  • 5 servings hearts of palm noodles, zoodles, or cooked spaghetti squash
  • parmesan cheese, to taste

Instructions
  1. Step 1: Heat the olive oil in a pot over medium heat and sauté the bacon until just cooked through. Set aside.
  2. Step 2: Add the onion to the bacon grease and cook for 5 minutes, stirring often. Then add the celery, carrot, and garlic. Cook for 2 minutes, stirring often.
  3. Step 3: Add the ground meats to the pan. Cook, stirring and crumbling the meat with the spatula until it's no longer red. Add the stock and the nutmeg. Simmer until the stock has cooked off, about 8 to 10 minutes.
  4. Step 4: Add the wine and simmer until it has evaporated, about 10 to 15 minutes. Add the tomatoes and tomato paste. Stir to coat. Bring to a low boil. Turn the heat down very low and cook, uncovered, for 60 minutes. Add 1/2 cup of water at a time as needed to prevent sticking to the bottom of the pan (I add about 1 cup of water total). Cook off any excess liquid before serving.
  5. Serve: Enjoy tossed with your pasta of choice for a great meal.

Recipe Notes

Note 1: Recipe adapted from Marcella Hazan.

Nutrition

A great bolognese sauce is neither too sweet nor too savory. This one hits just the right balance with the natural sugars from the vegetables and the depth of the tomato paste. The secret though, is in simmering the 'meat' in white wine before ever adding the tomatoes. It's a subtle step, but it makes a noticeable difference in the texture and richness of the final dish. While this sauce does take a fair amount of time, I promise it's well worth the effort. Make a double or triple batch and freeze the extras for later. This is fantastic piled over pasta, rice, or layered in lasagna.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-6 months

Best by 3-4 days


Shopping List
    Bolognese
  • 3/4 pound Beyond Meat® plant-based ground beef
  • 1 (14 ounce) can Italian plum tomatoes, with juice
  • 1 cup salted vegetable stock
  • 1 cup white wine (Note 2)
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 1/2 celery stalk, chopped
  • 3 tablespoons olive oil
  • 2 ounces tomato paste
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium tamari
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste Pasta (optional)
  • 5 servings cooked spaghetti, rigatoni, or penne
  • plant-based parmesan, to taste

Instructions
  1. Step 2: Heat the olive oil in a large pot over medium-high heat. Add the onion to the oil and cook for 5 minutes, stirring often. Then add the celery, carrot, and garlic. Cook for 2 minutes, stirring often.
  2. Step 3: Add the Beyond Meat® to the pan. Cook, stirring and crumbling the meat with the spatula for 6 to 8 minutes. Then, add the stock and the nutmeg. Simmer until the stock has cooked off, about 8 to 10 more minutes.
  3. Step 4: Add the wine and simmer until it has evaporated, about 10 to 15 minutes. Next, add the tomatoes and tomato paste. Stir to coat. Bring to a low boil. Turn the heat down very low and cook, uncovered, for 45 to 60 minutes. Add 1/2 cup of water at a time as needed to prevent sticking to the bottom of the pan (I added about 1 cup of water total). Cook off any excess liquid before serving. Stir in the tamari at the end of cooking.
  4. Serve: Enjoy tossed with a pasta of choice and grated plant-based parmesan cheese.

Recipe Notes

Note 1: Recipe adapted from Marcella Hazan.

Note 2: To make a non-alcoholic substitute, try mixing 1 cup of vegetable stock with 2 tablespoons of red wine vinegar or apple vinegar. But if you can, I highly recommend using white wine (or even red wine) here.

Nutrition

A great bolognese sauce is neither too sweet nor too savory. This one hits just the right balance with the natural sugars from the vegetables and the depth of the tomato paste. The secret though, is in simmering the meat in acidic liquid before ever adding the tomatoes. It's a subtle step, but it makes a noticeable difference in the texture and richness of the meat. While this sauce does take a fair amount of time, I promise it's well worth the effort. Make a double or triple batch and freeze the extras for later. This is fantastic piled over pasta, rice, or layered in lasagna.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-6 months

Best by 3-4 days


Shopping List
    Bolognese
  • 1/4 pound ground pork
  • 1/2 pound ground chuck beef
  • 1 (14 ounce) can Italian plum tomatoes, with juice
  • 1 cup chicken stock
  • 1 cup white wine (Note 2)
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 1/2 celery stalk, chopped
  • 2 slices bacon or pancetta
  • 2 ounces tomato paste
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste Pasta (optional)
  • 5 servings hearts of palm noodles, zoodles, or cooked spaghetti squash
  • nut-based parmesan, to taste

Instructions
  1. Step 1: Heat the olive oil in a pot over medium heat and sauté the bacon until just cooked through. Set aside.
  2. Step 2: Add the onion to the bacon grease and cook for 5 minutes, stirring often. Then add the celery, carrot, and garlic. Cook for 2 minutes, stirring often.
  3. Step 3: Add the ground meats to the pan. Cook, stirring and crumbling the meat with the spatula until it's no longer red. Add the stock and the nutmeg. Simmer until the stock has cooked off, about 8 to 10 minutes.
  4. Step 4: Add the wine (or wine substitute). Simmer until it has evaporated, about 10 to 15 minutes. Add the tomatoes and tomato paste. Stir to coat. Bring to a low boil. Turn the heat down very low and cook, uncovered, for 60 minutes. Add 1/2 cup of water at a time as needed to prevent sticking to the bottom of the pan (I added about 1 cup of water total). Cook off any excess liquid before serving.
  5. Serve: Enjoy tossed with your pasta of choice for a great meal.

Recipe Notes

Note 1: Recipe adapted from Marcella Hazan.

Note 2: Wine is not strictly Paleo-friendly. To make a non-alcoholic substitute, try mixing 1 cup of vegetable stock with 2 tablespoons of red wine vinegar or apple vinegar. But if you can, I highly recommend using white wine (or even red wine) here.

Nutrition

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The Best Bolognese Sauce (Beef or Beyond Meat)

PT1H30M 1/4 pound ground pork 1/2 pound ground chuck beef 1 (14 ounce) can Italian plum tomatoes, with juice 1 cup chicken stock (or water, in a pinch) 1 cup white wine 1 carrot, chopped 1/2 onion, chopped 1/2 celery stalk, chopped 2 slices bacon or pancetta 2 ounces tomato paste 2 garlic cloves, minced 1 tablespoon olive oil 1/4 teaspoon ground nutmeg salt and pepper, to taste 5 servings cooked spaghetti, rigatoni, or penne parmesan cheese, to taste Gluten Free Paleo Vegan Low-Carb 5 Servings Ingredients:

5 Servings

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