Bolognese A La Aida
  • Email Email
  • Print Print

Bolognese A La Aida

Submitted by: Aida

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Servings: 4

My boys' favorite meal is Sap-Bol and I actually think my bolognese sauce isn't bad at all..I decided to put the recipe here to make it easier for me to stick with my daily allowance. *Can be made in slow cooker


  • 1 med. carrot
  • 1 celery stalk, fresh, organic
  • 1 med. onion
  • 1 tbs. coconut oil
  • 1 tsp. paprika
  • 1 tsp. Italian seasoning
  • 1 tsp. onion powder
  • 1 tsp. fresh oregano
  • 1 lbs. ground beef
  • 2 garlic
  • 14 oz. diced tomatoes, canned
  • 1 c. tomato puree
  • 1 tsp. tomato paste
  • 1 tsp. dijon mustard
  • 2 c. chicken stock
  • sea salt & black pepper to taste


Place the carrot, celery, and onion in the food processor and chop them as finely as possible.

Place coconut oil in a pan over medium heat. Add the carrot, onion, and celery mixture and sweat the veggies for a few minutes (5 to 8), until the whole mix starts turning yellow from the carrot juices.

Add onion powder, herbs, and paprika and mix. Add the minced meat to the mix and stir until browned. Mix in the garlic and stir a few more times to combine.

IF USING A SLOW COOKER: Now is the time to transfer it all to a crock pot then follow steps below and set it to cook on high for about 2 hours. *****if not using just carry on doing the below on the stove top.

Add the chopped tomatoes, tomato puree, mustard and tomato paste. Add the chicken stock (or sub veggie broth). Cover and let it simmer for 10 to 20 minutes depending on how thick you like your sauce.

Add salt and pepper to taste and serve over pasta, rice or vegetables. You can even add cheese for fat.

*I like to use the leftovers to make stuffed peppers or even turn into chilli (just fry your spices and add some beans for a quick Mexican meal).