Even simpler than my original “famous bolognese”, this no brainer is put together in 4 simple steps!
What you’ll need….
1 Tbsp fat, (I like bacon fat or clarified butter!)
1 large celery stalk, diced
1 medium carrot, diced
1 small vidalia onion, diced
5 medium sized mushrooms, diced
2 tsp french herbs
sea salt & pepper to taste
1 1/2 lbs of meatloaf mix (veal, pork & beef)
1 cup whole milk
1 28 oz can of San Marzano chopped tomatoes
1 tsp maple syrup
generous dash of aged balsamic vinegar
fresh basil for garnish
Get a very large, heavy saucepan going on medium-high heat, add the fat, and when it starts to shimmer, toss in the vegetables, herbs and salt and let it all soften nicely. Cover the pot so it steams, and scrape down the sides every so often. This should take about 5 minutes. When the vegetables have softened, add the meat, and break it up into chunks. Let the beef brown for about a minute, and then pour in the milk, add the tomatoes, uncover and simmer on low heat for another 45 minutes. Stir occasionally.
Taste and adjust the season towards the end. I like to add in a bit of maple syrup, just a teaspoon, and serve on spaghetti squash with melted gouda and parmesan for a high fat, high protein, low carb meal before bedtime…
so simple and looks GREAT, thanks! Ive got everything to make this tomorrow….any suggestions if you have a severe dairy allergy (sad, but true). Omit the milk or are there any good substitutes you’d recommend. Thanks!!
Hi Michelle, I’d like to make this but I’m lactose intolerant. I’m ok with Greek yogurt, Lactaid and smaller amounts of cheese but milk kills my stomach. What modification do you suggest?
Also ok with half and half. Just not sure which option would yield best result.