The recipe for the sauce is for about 8 servings, just so you can at least have some left overs. I encourage you to do a big batch and to freeze what’s left for a later use. Use about 2 medium to large spaghetti squashes for 4 people.
- 1 Lb ground grass-fed beef. (the fattier the better);
- 2 tbsp butter, lard, tallow or duck fat;
- 1/4 cup chopped bacon;
- 1 large onion, chopped and diced;
- 3 cloves garlic, minced;
- 3 carrots, diced;
- 2 celery sticks, diced;
- 2 tsp dried oregano;
- 2 tbsp tomato paste;
- 1 bay leaf;
- The equivalent of 2 cans whole meaty tomatoes;
- Optional heavy cream (makes the sauce less acidic);
- Optional salt and pepper to taste;
- Fresh parsley for garnishing.
- Heat a large dutch oven or pot and add cooking fat. You can use less fat if your ground beef is fatty, but it’s really a question of taste. Cook the ground beef and bacon for about 5 minutes.
©iStockphoto.com / Gary Novosel
- Remove the meat with a slotted spoon and set aside.
- Use the same dutch oven or pot to cook the other ingredients (carrots, celery, onion, garlic and oregano). Cook the vegetables until soft at medium heat.
- Add the tomatoes, tomato paste, ground beef, bacon and bay leaf. You can break the tomatoes a bit, but the cooking process will break anyway.
- Optional: season with salt and pepper. You can also add some chili or hot pepper flakes for more heat.
- Bring to a boil and then reduce to a simmer for about 45 minutes.
- In the mean time, heat your oven to 350 F.
- Cut your spaghetti squashes in half length-wise, remove and discard the seeds.
- Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check on them at around 25 minutes with a fork. It should easily break in strands to form pastas. Make sure not to overcook them because they will become mushy and won’t make pastas.
- Once your bolognese sauce is cooked, you can add about 1/2 cup to a cup of heavy cream. This will make the sauce less acidic.
- You can now pour a generous amount of the sauce directly on the squashes halves so that it forms its own bowl or you can break the squashes in strands yourself and serve on a plate with the sauce.
- As a final touch, when you put the sauce directly on the squash half, you can add some grated pastured and grass-fed cheese on top and broil in the oven for about 5 minutes. This is completely optional and only do this if you consume cheese.
- Garnish with fresh parsley and enjoy!
15 Overhead Squats
wt: 43, 30
compare to 1/20/11