Superfood Paleo Bolognese
What could be more comforting than a bubbling pot of Bolognese, rich with fragrant garlic, Italian herbs and vine-ripe tomatoes?
For many, this simple Italian meat-based sauce is the ultimate comfort food, served with a steaming plate of fresh tagliatelle pasta and some crusty bread.
And while traditional Bolognese relies on ground meat – typically grass-fed beef and pork – we’ve added a “secret” ingredient to give our sauce a boost…
Paleo Bolognese… with a Superfood Kick!
If you aren’t fond of liver, that’s OK. You won’t be able to detect it in this rich and hearty superfood sauce.
Not only will this Paleo bolognese keep you feeling pleasantly full for hours, it also supplies an excellent source of 12 key nutrients – including 248 mg of choline per serving. And that’s really important as research shows that 90% of us don’t get enough choline – a b vitamin that’s critical for cancer prevention, brain health, heart health and more.
While delicious just as it is, feel free to “doctor it up” some more with crushed red pepper flakes or additional herbs and spices, as you please.
Serve over zucchini noodles or a fresh batch of Paleo pasta, accompanied by some hot-out-of the oven Paleo focaccia for a traditional Italian meal… without the carbs, gluten and grains that typically accompany it.
- 2 Tbsp. organic balsamic vinegar
- 1 28-oz can organic diced tomatoes
- 1 c. spring water
- 4 cloves organic garlic, crushed
- 2 tsp. organic oregano, dried
- 2 Tbsp. fresh organic basil, chopped
- 1 Tbsp. organic extra virgin olive oil
- 1 c. organic sweet onion, finely chopped
- ½ tsp. sea salt
- 4 oz. pastured chicken livers
- 2 pounds grass-fed beef
- Heat a deep pot over medium heat. Add olive oil, garlic and onion. Stir until translucent.
- While the onions cook, add the liver to a small food processor or Magic Bullet. Puree and set aside.
- Add the beef and water to the pot with the onions and garlic. Cook 7-9 minutes, stirring, to cook meat through. Pour in liver and cook an additional 2 minutes, stirring to incorporate.
- Add tomatoes, basil and oregano. Stir in balsamic vinegar.
- Cover and let simmer over medium low heat for 20 minutes to 1 hour.
- Serve over grain-free pasta or steamed spaghetti squash.
2251.18 kcal Calories, 492.81 mg Calcium, 57.57 g Carbohydrate, 954.19 mg Cholesterol, 136.56 g Total Fat, 11.86 g Fiber, 37.88 mg Iron, 318.29 mg Magnesium 4746.44 mg Potassium, 204.8 g Protein,194.29 mcg Selenium, 1849.99 mg Sodium, 30.69 g Sugars, 46.03 mg Zinc, 52.42g Saturated fat, 6.89 trans Fat, 55.42 g Monounsaturated fats, 8.38 g Polyunsaturated fats, 13950.3 IU Vitamin A, 5.45 mg Vitamin B6, 36.69 mcg Vitamin B12, 111.8 mg Vitamin C, 0 IU Vitamin D, 11.85 Vitamin E, 79.61 mcg Vitamin K, 825.11 mcg Folate,1.25 mg Vitamin B1(Thiamin),60.88 mg Vitamin B3(Niacin),3.92 mg Vitamin B2(Riboflavin), 22015.3 mcg Lycopene, 1047.4 mcg Lutein and Zeaxanthin, 0.89 g ALA, 0.01 g EPA, 0 gDHA,2154.86 mg Phosphorous, 1.6 mg Manganese, 12.47 mcg Alpha carotene, 892.26 mcg Beta carotene, 16.43 mcg Beta cryptoxanthin, 0.99 g Conjugated Linolenic Acid
- No Fish
- No Pork
- No Eggs
- No Shellfish
- No Gluten
- No Nuts
- No Seeds
- No Soy
- No Dairy
- No Corn
- No Yeast
- No Peanuts
- No Grains
- No Legumes
- No Citrus