Slow Cooker/Instant Pot Bolognese (Low-Carb, Paleo, Whole30)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

🔻Slow Cooker: Cook and crumble the bacon. Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook heat until browned. Crumble the beef as it cooks. Drain grease & add the ground beef along with the bacon and all of the remaining ingredients to the slow cooker. Stir to mix well. Cook HIGH 3-4 hours or low 6-8. Remove bay leaf & stir before serving.

Step 2

🔻Instant Pot: Turn on the IP and select sauté. When hot the oil and bacon and cook a few minutes until browned. Add ground beef, carrots, celery, and onions. Cook 5-7 minutes until beef is browned and vegetables are soft. Crumble the ground meat as it cooks. Add garlic and cook an additional minute. Drain excess grease if needed. Add oregano, salt, thyme, basil, pepper, and red pepper flakes. Stir to mix well. Pour crushed tomatoes on top. Top with bay leaf. Do not stir. Close lid and seal valve. Cook high pressure for 20 minutes. Natural release pressure for 5 minutes then quick release any remaining pressure. Remove bay leaf & stir. Stir in coconut milk if using.

Step 3

🔻Stove-Top: Heat oil in a large Dutch oven over medium-high heat. Add bacon and cook until golden brown, approximately 5 minutes. Remove bacon and reserve. Add onion, carrots, and celery, & sauté until softened, 5-7 minutes. Add garlic and cook an additional minute. Add the beef to the pot and cook until no longer pink, crumbling the meat as it cooks. Add the tomatoes, oregano, basil, salt, & pepper. Stir to mix well. Cook over medium-low heat until the sauce thickens, approximately 30 minutes. Stir occasionally.

Step 4

NOTES: The bolognese sauce will thicken as it cools.

Step 5

Store the leftover bolognese sauce in the frig for up to 3 days or the freezer for 4-6 months.

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