BEEF BOLOGNESE

SERVES: 4 TO 6 | PREP TIME: 5 MINUTES | COOK TIME: 2 HOURS

A classic Italian meat sauce, Bolognese is traditionally served over pasta. Though we are generally gluten-free, we are also human: sometimes we eat pasta. The other 90 percent of the time, we’ll serve this sauce over roasted spaghetti squash.

2 tablespoons ghee or olive oil

¼ cup minced bacon

1 cup celery (cut into small dice)

⅔ cup carrots (cut into small dice)

½ cup onion (peeled and cut into small dice)

1 pound ground beef

1 teaspoon sea salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

3 cups Beef Bone Broth (chapter 4)

½ cup white wine

One 28-ounce can crushed tomatoes

Chopped scallions, for garnish (optional)

IN a large cast-iron skillet over medium heat, fry the bacon until crispy, about 8 minutes, turning as needed to cook evenly.

ADD the celery, carrots, onion, and ghee or olive oil, stir once, and then let cook for 5 minutes to brown.

ADD the ground beef and cook through, stirring occasionally, about 10 minutes.

ADD the sea salt, black pepper, and ½ cup of the bone broth. Simmer and reduce, stirring occasionally, until the broth has almost evaporated, about 2 minutes.

ADD the wine and simmer until almost evaporated, about 5 minutes.

ADD the crushed tomatoes and the remaining 2½ cups bone broth. Simmer slowly, uncovered, stirring occasionally, for 1 hour.

SEASON to taste. Serve over fresh pasta or roasted spaghetti squash.

THE sauce can be refrigerated for up to 1 week, or frozen for up to 1 year.