This bolognese is so good you will seriously want to eat it all by itself by the spoonful. You won’t miss the tomatoes. You won’t miss the cream. You won’t miss the noodles. You won’t wonder why it’s so packed full of veggies. You will, however feel completely satisfied after eating this magic. “Oh Katrina, you say that about everything”. But you guys this one is different. It’s next level. MY KID ATE IT. Ok? That shows you how completely mind blowingly tasty it is!
I love to serve this over spaghetti squash, and I find that the bolognese prep time is just slightly under how long it takes the squash to roast. So if you are making them at the same time, make sure to pop the squash in the oven before you start chopping. The other thing that is awesome about this recipe is that it’s freezable. Next time I make it I’ll be doubling the recipe and freezing half. It wasn’t hard to make during a weeknight, but you know I’m all about that “work once, enjoy twice” life! Second time around you can use a pre-roasted spaghetti squash and mix it up with the sauce in a casserole dish and then pop in the oven for 20 on 350 to reheat. What is that? Five minutes of effort for an AIP complaint meal? Now that’s what I’m talking about.
As always, the better the meat quality, the more delicious, sustainable and healthy it is. I used grass fed ground beef and organic pork sausage when I made this, and it really takes the flavor next level. I promise you will notice a difference!
Total Time: 30 minutes
Hands on Time: 15 minutes
1 large white onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
4 oz white mushrooms, finely chopped (half a pack).
1 T chopped garlic
1 lb pork sausage (reintro) or ground pork (AIP)
1 lb ground beef
7 oz pumpkin puree (half a can)
7 oz coconut cream, separated (half a can)
2 sprigs thyme or 1 t dried thyme
1/4 C chopped basil
1 t oregano
1 C red wine
6 pieces bacon, chopped
- Set Instant Pot to sauté function, add bacon and cook until done. Leaving bacon crease, add onion, garlic, carrots and celery. Cook until translucent and garlic is fragrant.
- Add meat and mushrooms. Cook until meat is done and mushrooms are soft, stirring frequently.
- Add red wine and deglaze the bottom of the pot to remove any food chunks that may cause a burn notice. Then add pumpkin puree and the liquid part of the coconut cream, reserving the top layer in a bowl to use later.
- Seal lid and pressure cook on high for 10 minutes.
- Quick release, and add the reserved fatty part of coconut cream, stirring until it melts into the bolognese.
- Serve over roasted spaghetti squash (or cauliflower rice) and garnish with parsley.