The Best Beef Bolognese.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat a very large pot over medium heat. Add the olive oil, diced onions, carrots, celery, and garlic. Sauté for 10 to 12 minutes until completely softened. 2. Add all 4 pounds of ground beef to the center of the pot. Break it into tiny pieces using a wooden spoon or sturdy spatula. Cook until the beef is fully browned and no longer red. 3. Pour in the white wine vinegar and beef bone broth. Cover the pot and simmer on medium low heat for 30 minutes. 4. Stir in the crushed tomatoes, tomato paste, almond milk, oregano, parsley, garlic powder, sea salt, and black pepper. Mix thoroughly until the paste is completely integrated. 5. Leave the pot uncovered and simmer on low heat for 45 minutes until the bolognese sauce has completely thickened. 6. While the sauce finishes, cook your 10 portions of pasta in a separate pot. Stop cooking roughly 2 minutes before the package directions specify for al dente. Drain well. 7. Divide the undercooked pasta evenly across 10 individual containers. Top each pasta bed with an equal portion of the bulk bolognese sauce. Let cool completely before sealing. 8. To Reheat on Truck: Microwave directly from frozen for 4 to 5 minutes, stirring the sauce into the pasta halfway through.