DifficultyBeginner

There are many versions of this sauce, some with milk, some with wine, etc.. This sauce is one of my go-to make ahead sauces that goes a long way, freezes well, and can feed us for at least 2-3 nights. I like to pack mine with extra vegetables, both for flavour and for health benefits. It has come to be one of my husband’s most requested meals. The longer you can simmer this sauce, the deeper the flavour. To make this vegan/vegetarian substitute 2 cups of cooked red lentils (directions are found in the recipe).

Yields6 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 ¼ cup olive oil
 1 large onion, chopped
 1 lb grass fed beef for vegetarian: 2 cups cooked red lentils
 4 garlic cloves, minced
 2 carrots, diced
 4 celery stalks, diced
 2 -3 tbsp concentrated tomato paste
 1 28 ounce can whole tomatoes793 grams
 3 tbsp dried mixed Italian herbs
 3 bay leaves
 6 roma tomatoes, chopped
 sea salt and freshly cracked black pepper

1

In a deep large saucepan or dutch oven. heat olive oil and onion over medium heat. Sprinkle a little sea salt on onions and sauté until onion is softened, about 15 minutes. Add the beef and cook until no longer pink. Add garlic, carrots and celery and cook for another 2 minutes. Stir in tomato paste and cook for another minute or so. Then stir in the dried herbs and cook for another minute. Add the canned and fresh tomatoes and bay leaves.

2

Turn up the heat to high and bring the sauce to a boil. As soon as it’s boiled reduce heat to low, cover and simmer for at least an hour, preferably for 1 1/2 to 2 hours. In the last 1/2 hour of cooking add the cooked lentils (if making vegetarian version)The longer you cook the deeper the flavours. Make sure you stir the sauce periodically.

3

Season with sea salt and black pepper. You can serve this over the noodles of your choice or freeze the sauce for later.

Ingredients

 ¼ cup olive oil
 1 large onion, chopped
 1 lb grass fed beef for vegetarian: 2 cups cooked red lentils
 4 garlic cloves, minced
 2 carrots, diced
 4 celery stalks, diced
 2 -3 tbsp concentrated tomato paste
 1 28 ounce can whole tomatoes793 grams
 3 tbsp dried mixed Italian herbs
 3 bay leaves
 6 roma tomatoes, chopped
 sea salt and freshly cracked black pepper

Directions

1

In a deep large saucepan or dutch oven. heat olive oil and onion over medium heat. Sprinkle a little sea salt on onions and sauté until onion is softened, about 15 minutes. Add the beef and cook until no longer pink. Add garlic, carrots and celery and cook for another 2 minutes. Stir in tomato paste and cook for another minute or so. Then stir in the dried herbs and cook for another minute. Add the canned and fresh tomatoes and bay leaves.

2

Turn up the heat to high and bring the sauce to a boil. As soon as it’s boiled reduce heat to low, cover and simmer for at least an hour, preferably for 1 1/2 to 2 hours. In the last 1/2 hour of cooking add the cooked lentils (if making vegetarian version)The longer you cook the deeper the flavours. Make sure you stir the sauce periodically.

3

Season with sea salt and black pepper. You can serve this over the noodles of your choice or freeze the sauce for later.

Bolognese Sauce