Pasta was a staple food before going Paleo. We used to make only vegetable sauces and steered clear of any red meat. Now we have scrapped the pasta and brought back the meat, things are a lot more enjoyable.
Some of the ingredients in this sauce are not authentic to Bolognese while other authentic ingredients (celery and carrots) are left out, so describing it as a Bolognese sauce is a bit far-fetched. Despite that, it is delicious.
The absolute magic ingredient is the beef stock – see recipe here. It give the sauce a very rich, intense taste.
All ingredients are approximate – experiment with amounts to taste. I used to roast and skin the red pepper but I really don’t think that it makes that much difference in a sauce like this.
We always use use olives and anchovies. We sometimes add capers if they are around.
If we have bacon we will add it but it is just as nice without.
Serve with courgette pasta and parmesan if you do dairy.
2lb minced beef
A few rashers of streaky bacon
4 cloves garlic
Around 1 pint of beef stock
2 tablespoons of tomato puree
1-2 teaspoons oregano
1-2 teaspoons dried parsley
1-2 teaspoons dried thyme
1-2 teaspoons dried basil
Around 10 kalamata olives, chopped
Small tin anchovies, chopped
Coconut flour to thicken (around a tablespoon or thereabouts)
Chop olives and anchovies. Add to sauce together with capers if you are using them.
Add some coconut flour to thicken. The sauce will naturally thicken up after a long cook, so don’t go mad with the coconut flour.
Cook the sauce on a gentle heat for around two hours or more. A longer cook will allow the flavours to develop further. Taste and adjust seasoning, herbs etc. This is not to be rushed but it’s worth it!