Nomato Bolognese

Bolognese is a staple in the Italian kitchen. Originating in Bologna Italy in the 18th century, Bolognese is a rich meaty tomato based sauce. If you are following a nightshade free AIP diet then a thick and tasty bolognese is out of the question, until now. Our chef has created this recipe using our own Nomato Sauce and it is every bit as delicious as a traditional bolognese. You can make a big batch of it, put in multiple containers and freeze for later.  You can use it any way that you would a traditional, tomato based bolognese. We like it on top of Sweet Potato Starch Noodles, or Spaghetti Squash or even zoodles. It would be good on top of a baked Japanese Sweet Potato too! Give it a try.

Nomato Bolognese
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  1. 1# ground beef
  2. 1/2# ground pork
  3. 1/4 # bacon
  4. 1 onion, diced
  5. 1 carrot, peeled and diced
  6. 2 celery ribs, diced
  7. 1/4 cup garlic minced
  8. 1/2 cup basil, chopped
  9. ¼ cup sage, chopped
  10. 2 bay leaves
  11. 1/2 cup flat leaf parsley, chopped
  12. 1/2 cup olive oil
  13. 1 1/2 T. salt
  14. 2 cups beef bone broth
  15. 2 containers POTG Nomato Sauce
  16. 1 cup coconut cream
  17. 1/4 cup balsamic vinegar
  1. In large deep skillet, heat olive oil, fry the bacon until just crisp, remove to a plate.
  2. In the same pan with the bacon fat, sweat the carrots, onion, celery and garlic until soft.
  3. Add ground beef, pork and salt.
  4. Sauté until no pink remains.
  5. Process the bacon until fine and add to meat.
  6. Add balsamic, POTG Nomato sauce, bay leaves, bone broth, sage, basil and half the parsley. Simmer for an hour until very thick.
  7. Add coconut cream and the rest of the parsley, stir to completely combine.
  8. Adjust salt.
  9. Serve over zucchini noodles or cooked sweet potato starch noodles.
Paleo on the Go Test Kitchen