This bolognese sauce is adapted from my Dad’s crowd pleasing spaghetti sauce recipe. My Dad’s recipe is his baby. He worked on it initially with a friend to develop a base recipe but he has continued to improve on it even to this day. Every time I come over I get the scoop on what new steps he added or tweaked or took away. I will never forget the day he taught my how to make “Dad’s sauce”. I have pages of notes and it is burned into my memory because I knew I was being let in on a family secret.
RELATED: See our easy grilled steak recipe here and our monthly recipe roundup.
Just like he continues to tweak and fiddle with his masterpiece, I have too! I’ve made some substitutions and additions to make this a healthier, more gut friendly meal. If you decide to try any of my recipes, make it this one – it’s so good!
- 2 small organic onions diced
- 4-6 Tbsp grass-fed butter or ghee
- 2-3 cloves fresh organic garlic minced
- pinch of red pepper flakes
- 1.5-2lbs 100% grass-fed ground beef (or a pastured poultry, sometimes I will do 1lb of each)
- 7.5oz tomato concentrate – I like Yellow Barn, it’s biodynamic and comes in a glass jar
- 2 18.3oz crushed tomatoes – I like Jovial, it’s organic and is packaged in glass
- 18.3oz diced tomatoes – Jovial
- 1 cup homemade bone broth
- 1-2 Tbsp organic paprika
- 1-2 Tbsp organic onion powder
- 2 tsp chili powder
- 2 Tbsp turmeric
- 1-2 Tbsp dried oregano
- 1-2 Tbsp dried basil
- 1 Tbsp organic honey
- salt and pepper to taste
*fresh herbs can be subbed for dried herbs – add to taste
- Saute onions in butter.
- Add salt and pepper, red pepper flakes, garlic, basil, oregano and turmeric and let cook until onions are soft. Stir often to avoid burning garlic.
- Add ground meat and cook until no pink remains.
- Add tomato concentrate and stir until well incorporated.
- Add crushed and diced tomatoes. Stir.
- Add bone broth. Stir.
- Add onion powder, chili powder, paprika and honey. Stir.
- Add salt and pepper to taste.
- Simmer for 30 mins.
Eat straight away or store in glass containers for tomorrow. I usually split this batch in two, using one for the week and freezing the other. It’s so much better on day 2 when flavors become more complex. I love this over rice noodles, baked spaghetti squash or a baked sweet potato.