Rosemary Garlic Bolognese

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INGREDIENTS

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Rosemary Garlic Bolognese

Serves 4

1 tsp avocado or olive oil

1 sweet or red onion, diced

3-4 tbs coconut aminos

4 cloves garlic, minced

2 tsp fresh rosemary, minced

16 oz ground beef, lamb or bison (I love making a double batch and doing half beef, half lamb)

¼ - ½ tsp pepper flakes (optional)

¼ - ½ tsp quality salt (I use Redmond’s Sea Salt)

½ tsp pepper

15 oz crushed tomatoes

1 bunch Lacinato Kale (flat leaf), chopped. Optional — alternatively pair this meal with a salad or side of veggies.

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METHOD

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Heat the oil in a medium sauté pan or deep skillet over medium heat. Add the ground meat and break it into pieces with a spatula. Sprinkle with salt and cook for 3-4 minutes, stirring occasionally.

Add the onions and cook until slightly translucent, roughly 3-4 minutes.

Add the coconut aminos, garlic, rosemary, pepper and another heavy pinch of salt. Cook for another 3-4 minutes.

Add the crushed tomatoes and pepper flakes, then simmer for 20 minutes, stirring occasionally. Lower the heat as necessary to keep it at a gentle simmer.

When the sauce is thick and tasty, add the chopped kale (optional) and cook until tender but still deep green, approximately 1-2 minutes.

⁣Serve over pasta of choice. I love lentil pasta and Jovial’s brown rice pasta for gluten free options.

Xox

NOTES

The quality of the ingredients makes a dramatic difference in flavor when cooking. Find crushed tomatoes you really like — my favorite is Bianco Dinapoli.