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.