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Red Wine Bolognese

Updated: Nov 2, 2021

I love a good meat sauce for pasta and for lasagna. But my husband cannot handle spaghetti as a grown adult because he ate it too much as a kid. I love spaghetti, so this has been a sad hurdle in our marriage, HA! So I'm always trying to create a pasta that is very different from a normal ground beef spaghetti sauce. THIS IS A WINNER!

I am obsessed with this pasta sauce. And it makes a lot, so it is perfect for a big family, or if you are taking a meal to another family. I have also frozen half the batch for a quick weeknight dinner!

Don't miss this one guys. I am not lying when I will change your spaghetti game!



1 whole sweet onion - diced

2 cups finely diced carrots

2 cups finely diced celery

1 cup red wine

6 ounces diced Canadian bacon

1 1/2 pounds ground beef (grass-fed if possible)

1 pound Italian sausage

24 ounces grass-fed beef bone broth

28 ounces tomato sauce

6 ounces tomato paste

1 tbs minced garlic

1/4 cup honey

2 bay leafs

1 tbs salt

olive oil


Sautee onion in a little olive oil in a large pot on medium heat. I use a large dutch oven for this recipe. When the onion is translucent, add the celery , garlic, and carrots. Let the veggies cook a few minutes and deglaze the pan with the red wine. Add the beef, Italian sausage, and Canadian bacon. Cook and mince the meat. Once the meat is all cooked through, add beef bone broth, tomato sauce, tomato paste, honey, bay leaves, and salt. Stir to incorporate and reduce heat to low and let the sauce simmer for an hour. Stir occasionally. The simmer part is important. It develops more flavor and althe delayed gratification is so worth it!

Pro tips - Use a veggie chopper or a food processor to get your veggies small without sucking your time! Also if you're using a dutch oven, and you cannot babysit the sauce, put the lid on, and pop in your oven at 180 degrees on your middle rack, and do what you need to do for the next hour.

Serve over your favorite noodle!



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