Homemade Bolognese

Instructions

1. Salt the meat and brown it. This is going to take longer than you think, so be patient. Surface area counts, its only going to brown where the meat in touching the pan, so a big fry pan helps.
2. Prep the veggies while the meat is browning. Finely dice the veggies. Process the veggies in a food processor if you want them to be basically indistinguishable after cooking. I don’t mind a chunkier sauce, and I prefer the sauce if the veggies aren’t macerated, so I do that, but make it how you will enjoy it.
3. After the meat has browned, move it to a bowl and use the pan to cook the carrot, celery, onion, mushrooms and peppers. Salt the veggies and cook them down until they are mostly dehydrated but not quite browned, about 15mins.
4. Once the veggies are cooked, add some stock and deglaze the pan (scrape all the browned bits off the bottom so they incorporate into your sauce), then add the meat, tomatoes, wine, oregano, garlic, cinnamon stick and the rest of the stock (you may need to divide the sauce and put half in another pot or pan at this point.)
5. Bring sauce to a boil and then reduce heat to a simmer. Allow to simmer for 1-3 hours, watching the consistency and covering the sauce once the sauce has reduced to your liking.
6. Remove cinnamon stick before serving on your favorite gluten free noodles. Cover leftover sauce and keep it in the fridge for a week, or in the freezer for 6 months.