Nightshade-free Bolognese

bolognese

This is good. You should make it.

  • 6 oz. bacon or pancetta
  • 1 lb ground beef or any combination of meat you like that equals a pound (beef and pork, beef and turkey, pork and chicken, etc.)
  • 1 large sweet onion
  • 5-6 stalks celery
  • 4 carrots
  • 4 cloves garlic
  • 1 cup red wine
  • 1 cup heavy cream
  • 1 tsp. dried oregano
  • small handful fresh parsley leaves
  • 3-4 sprigs fresh basil leaves
  • salt to taste

Start by cutting the bacon or pancetta into small pieces and put it into a cold pan. Turn the heat on to medium-low and slowly render the fat until the pork is getting a little brown and slightly crisp. Add the ground meat and turn the heat up to medium and break the meat up into crumbles. Dice the onion very finely, grate the carrots, and dice the celery very small. Add the veggies and sweat them until tender. Mince the garlic and add it to the pot as well, followed by the red wine. Reduce the red wine by half, then add the heavy cream and oregano. Cover and simmer the sauce on low for at least an hour, up to 3-4 hours. Right before serving, mince the parsley and basil and stir into the sauce, then salt to taste. Serve over zoodles with a sprinkle of parmesan cheese.

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