Bolognese Sauce (Paleo, AIP, GAPS, SCD, dairy free)
  • 3 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 lb. ground chuck
  • 1 lb. mild Italian sausage, casing removed
  • 2 cloves garlic, minced
  • 1 (28 oz.) can San Marzano pureed tomatoes
  • ½ can water (see instructions below)
  • ½ cup Chardonnay
  • ½ cup cashew milk
  • salt and pepper to taste
  1. Heat a large saute pan with straight sides to medium. Add olive oil, then onion, carrots, and celery. Saute until veggies soften.
  2. Add ground chuck and sausage and stir, breaking up with a wooden spoon, until meat is cooked through.
  3. Remove pan from heat and stir in garlic for about 30 seconds. Return to heat.
  4. Add pureed tomatoes. Fill the tomato can about half way with water, sloshing it around so it gets all of the tomato that is clinging to the can. Add water to pan, along with Chardonnay.
  5. Stir well. Tilt cover on top of pan to allow some steam to escape.
  6. Turn heat to low, allowing bolognese to simmer, and cook for about an hour.
  7. Next, add cashew milk, salt, and pepper to taste.
  8. Stir and continue to cook without covering if it needs to thicken up a bit.
  9. Serve atop zucchini noodles or spaghetti squash.
Recipe by my BIG FAT grain free life at