Bolognese

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Bolognese is classic Italian comfort food, and while we’ve skipped the white wine and added more tomatoes, this hearty version doesn’t skimp on flavors. Cooking the meat slow and low is the secret to creating a thick consistency and rich flavor.

INGREDIENTS

  • 1-1 ½ pounds pork or veal
  • 1-1 ½ pounds beef
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon duck or chicken fat
  • 2 bulbs fennel, finely chopped
  • 4 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 1 medium/large onion, finely chopped
  • 2 cloves garlic – minced or passed through garlic press
  • 1 28-ounce can crushed tomatoes
  • 450 - 680 g pork or veal
  • 450 - 680 g beef
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon duck or chicken fat
  • 2 bulbs fennel, finely chopped
  • 4 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 1 medium/large onion, finely chopped
  • 2 cloves garlic – minced or passed through garlic press
  • 1 28-ounce can crushed tomatoes

DIRECTIONS

  1. In a Dutch oven, brown meat with salt and pepper in oil and fat over medium heat.

  2. Remove meat from the Dutch oven, but leave fat in.

  3. Brown fennel, carrots, celery, and onion over medium heat until translucent. 

  4. Add in garlic and cook for about 30 seconds. Add salt and pepper to taste.

  5. Add crushed tomatoes and meat to the mixture and season with salt and pepper.

  6. Bring to a boil, then simmer for 1-½ hours over low heat until soft and tender.

TIPS

**Fresh tomatoes are always best, but I had canned on hand and they work just fine.

**Can be stored in freezer for 3-6 months. I keep mine beyond a year, but I think the key is preparing it properly for freezer storage. Fill 32-oz wide mouth mason jar up to just below the shoulder of the jar, then pour enough olive oil to cover the bolognese. Ensure that it does not go above the shoulder, which is the curve in the mason jar. This will provide a better seal and help prevent freezer burn. As always, be sure to label with the item and date prepared.

**For low FODMAP, SIBO-friendly version, remove celery and replace garlic and onion with the green part of 1 leek and ½ teaspoon of asafoetida.

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