Paleo Bolognese

Hi, there. I think this will be my last post for a while. I've got nothing waiting in the wings for now. I've decided that it's important to take a step back when I'm not feeling inspired to create my own recipes. I think from now on, I might just make others' recipes strictly on Instagram. By the way, did you see the flourless paleo chocolate almond butter cookies I posted on Saturday? The recipe is from Ambitious Kitchen and can be found here.

I made this paleo bolognese over my winter break at the beginning of January, but I'm only getting around to sharing it now. I usually do things in advance. Procrastination is just not my style. Enjoy!

Ingredients:

• 1 yellow onion, diced

• 1 stalk celery, diced

• 1 carrot, diced

• 2 cloves garlic, minced

• 3 large basil leaves, chopped

• 2 tbsp olive oil

• 1 lb. ground beef

• 2 tbsp tomato paste

• 1 14-oz. can diced or crushed tomatoes

• 1 tbsp Italian seasoning

• salt and pepper, to taste

Directions:

• Turn the stove to medium-high heat. Put olive oil in a large skillet and let it warm up. Once warm, add the onion, carrots, and celery. Stir for about 4-5 minutes, or until slightly softened.

• Add the beef to the skillet and cook until slightly browned.

• Once the beef starts turning brown, add the garlic and basil and stir until the beef is completely brown and the vegetables are fully cooked.

• Stir in the tomato paste and can of diced tomatoes (crushed might work better, but my local store was out).

• Season with Italian seasoning, salt, and pepper. Let simmer for a few minutes and then serve as desired.

If you want a more authentic bolognese, you can stir in a bit of coconut cream. I left this out on purpose because I didn't feel like this dish needed it. Plus, I don't really like a lot of coconut stuff. I served this over mashed cauliflower (steamed cauliflower thrown in a blender with a tiny splash of chicken broth and garlic salt). You could also serve it over spaghetti squash or any type of noodles you prefer.