Ok this is a must…it is so rich in flavor and irresistible. You will need to use my Basic Bold Tomato Sauce so whip out a frozen package of the sauce and get it cook’n. If you don’t have one in the freezer, read the post and get it cooking while you begin the prepping for the Bold Bolognese. You can actually use a store bought bio sauce as well but…you will be missing something
BOLD BOLOGNESE
May 22, 2016
: 4
: 20 min
: 30 min
: 50 min
Ingredients
- 3 cups Basic Bold Tomato Sauce On my site or store bought
- 1 lb ground pork or beef or 1/2 and 1/2
- 1/2 cup diced onions
- 5 leaves fresh basil chopped
- 1 tsp red pepper flakes or more...
- 1/4 tsp dried oregano crushed
- 2 tsp Bella Italian Seasoning see post or store bought
- 1/4 tsp dried thyme crushed
- 2 garlic cloves chopped
- 1/2 cup onion chopped
- 1/2 cup seedless Italian olives optional Black and green sliced
- 2 tsp coconut sugar or birch tree
- 1/4 cup olive oil
- 1/4 cup dry red bio wine optional
Directions
- Step 1 Begin warming up the Bold Tomato Sauce. if it was frozen give yourself a little more cooking time.
- Step 2 Don’t forget to try out my Bella Italian Seasoning!
- Step 3 In a frying pan cook the meat until done. I use 1/2 bio pork and 1/2 bio beef. I have to add a little ghee since there is very little fat with Bio meats.
- Step 4 Add the rest of the ingredients EXCEPT the red wine and olive oil. Simmer for 20 minutes.
- Step 5 Right before serving add the olive oil and the dry bio red wine if using and simmer for 2 more minutes.
- Step 6 Serve over spirals zucchini or gluten free pasta.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.