Hi, there. I think this will be my last post for a while. I've got nothing waiting in the wings for now. I've decided that it's important to take a step back when I'm not feeling inspired to create my own recipes. I think from now on, I might just make others' recipes strictly on Instagram. By the way, did you see the flourless paleo chocolate almond butter cookies I posted on Saturday? The recipe is from Ambitious Kitchen and can be found here.
I made this paleo bolognese over my winter break at the beginning of January, but I'm only getting around to sharing it now. I usually do things in advance. Procrastination is just not my style. Enjoy!
1 yellow onion, diced
1 stalk celery, diced
1 carrot, diced
2 cloves garlic, minced
3 large basil leaves, chopped
2 tbsp olive oil
1 lb. ground beef
2 tbsp tomato paste
1 14-oz. can diced or crushed tomatoes
1 tbsp Italian seasoning
salt and pepper, to taste
Turn the stove to medium-high heat. Put olive oil in a large skillet and let it warm up. Once warm, add the onion, carrots, and celery. Stir for about 4-5 minutes, or until slightly softened.
Add the beef to the skillet and cook until slightly browned.
Once the beef starts turning brown, add the garlic and basil and stir until the beef is completely brown and the vegetables are fully cooked.
Stir in the tomato paste and can of diced tomatoes (crushed might work better, but my local store was out).
Season with Italian seasoning, salt, and pepper. Let simmer for a few minutes and then serve as desired.
If you want a more authentic bolognese, you can stir in a bit of coconut cream. I left this out on purpose because I didn't feel like this dish needed it. Plus, I don't really like a lot of coconut stuff. I served this over mashed cauliflower (steamed cauliflower thrown in a blender with a tiny splash of chicken broth and garlic salt). You could also serve it over spaghetti squash or any type of noodles you prefer.