Simple and Delicious Paleo Bolognese
  1. Heat a large dutch oven over high heat.
  2. Drizzle a tsp of olive oil in the pot and brown the meat, working in batches. When the meat is browned, transfer it to a bowl and set aside. Continue like this until all of the meat is browned. *Be careful not to overcrowd the pot, otherwise the meat will steam instead of brown.
  3. Discard all but two-three tablespoons of the rendered fat from the pot. Lower the heat to medium and add in a few healthy gluts of olive oil (ap.rox. 3 tbsp), Add in the garlic and cook for 30 seconds.
  4. After 30 seconds, add in the anchovies and cook for another 30 seconds, stirring occasionally.
  5. Add in the onion, garlic and celery, and a pinch of salt. Cook the vegetables for approximately 10-15 minutes over medium heat or until they have softened and the onions are slightly caramelized, but not burnt.
  6. Lower the heat to medium-low and add in the full can of tomato paste. Stir everything to coat thoroughly. Cook for 2-3 minutes.
  7. Add the ground beef back into the pot and stir everything to coat thoroughly.
  8. Add in the chicken stock - just enough to barely cover the top of the beef (approximately 400-500ml.)
  9. Season with a pinch of salt and pepper, 2 tbsp of fresh thyme (leaves and stems) and chile flakes (optional and to taste).
  10. Lower the heat to Low, cover the pot with a heavy lid and cook over low heat for at least 60 min, stirring occasionally.
  11. After 60 minutes, taste the Bolognese for seasoning, adding more salt, pepper or chile flakes.
  12. Remove from heat and serve with zucchini noodles or paleo gnocchi.
  13. Enjoy!