Even simpler than my original “famous bolognese”, this no brainer is put together in 4 simple steps!
What you’ll need….
1 Tbsp fat, (olive oil, bacon fat, ghee, etc)
2 celery stalk, brunoise – fine chop
1 medium carrot, peeled & brunoise
1/2 large shallot, minced
5 medium sized mushrooms, sliced
2 tsp french herbs
dash of chipotle chili spice
splash red wine vinegar
splash of water or stock if needed
3 lbs of x-lean beef
1 cup whole milk
1 28 oz can of San Marzano chopped tomatoes
1 tsp maple syrup (optional)
Get a very large, heavy saucepan going on medium-high heat, add the fat, and when it starts to shimmer, toss in the vegetables, herbs and salt and let it all soften nicely. Cover the pot so it steams, and scrape down the sides every so often. This should take about 5 minutes. Splash in the vinegar to deglaze the bottom, and add in some water or stock if necessary. When the vegetables have softened, add the beef, and break it up into chunks. Let the beef brown for about a minute, and then pour in the milk, add the tomatoes, uncover and simmer on low heat for another 45 minutes. Stir occasionally.
Taste and adjust the season towards the end. I like to add in a bit of maple syrup, just a teaspoon, and serve on spaghetti squash with melted gouda and parmesan for a high fat, high protein, low carb meal before bedtime…