I have been making my own Bolognese sauce since I was 9 years old. Sure, it sounds early but in the 80s in Costa Rica (where I grew up), children were viewed as young adults and expected to contribute in the house, so my chores were always laundry and cooking. I learned to hate laundry, while I developed a passion for cooking. I can’t believe that it’s 2012 and they still haven’t invented a machine that washes, dries and folds your laundry at the press of a button… And dear husbands: putting clothes in the washing machine is NOT doing the laundry.
Back to the tomato sauce… When I first started making all-natural tomato pasta sauces they were always a little bit tart, almost like a Mexican salsa. I then learned that the secret to neutralizing this flavor was adding a bit of sugar. During my recent nutritional sugar-reducing epiphany and transformation, I discovered that I can get the same effect by simply adding carrots.
1-2 tbsp of olive oil
1 lb. of grass-fed ground beef or ground turkey
1 1/2 lb. of tomatoes
1 chopped onion
2 medium carrots
1 head of garlic, chopped
1 tbsp of Italian seasoning
1/2 tbsp of oregano
Salt to taste
- Sauté the onion and garlic in some olive oil until tender.
- Mix in the meat and continue to cook for 5 minutes on medium heat, stirring constantly and breaking down the large pieces of meat.
- Blend in the tomatoes and carrots until a sauce is formed.
- Add all the rest of the ingredients to the pot and bring to a boil.
- Set temperature to low and continue to cook uncovered for 15- 20 minutes.
- Serve over spaghetti squashor zucchini noodles.
4 chopped sugar-free, nitrate-free bacon… Because everything tastes better with bacon. Simply sauté with the onions and follow the rest of the steps
1 cup of red wine; add at the same time as the tomato sauce. Cook a little bit longer to evaporate some of the excess fluids.
7 thoughts on “All-Natural Bolognese Sauce”
THANK YOU for the bit about husbands putting laundry in the machine!!! Lololol
And of course, thank you for the recipe 🙂
Hi i have a friend who told me that because of the acid they stopped eating this, but, they put milk into the sauce, not sugar as being diabetic, but the believe that it works well for them. What are your thoughts please 🙂
I haven’t tried it with milk, but I have used it to neutralize other flavors so it should work as well. Have your friend use carrots and see what he/she thinks