When I lived in Italy for a summer during college, I had the amazing opportunity to spend time with a family in Venice.
Watching them cook were the most inspiring moments. They walk to the market for fresh ingredients and take great care in crafting delicious meals.
I learned that any meat sauce is called a ragù and blending the vegetable base intensifies the flavor, keeping the sauce nice and smooth.
Because pasta contains gluten and refined carbohydrates, we enjoy this sauce over zucchini or spaghetti squash.
1 lb ground pork
1 lb ground beef
4 stalks celery, chopped
1 medium onion, chopped
1 cup shredded carrots
2 cloves garlic, minced
4 strips bacon, choppped
1 tablespoon coconut oil
14 oz canned coconut milk
6 oz tomato paste
1 cup dry white wine
In a heavy-bottom pan, heat the coconut oil over medium heat. Add the onions, celery, carrots, bacon and garlic and sweat over medium heat until the vegetables are soft, about 10 minutes. Remove vegetables to food processor or blender and purée. You want a chunky mush. Add vegetables back into the pan.
Add the beef and pork. Increase temperature to medium-high heat and cook until brown. Add the tomato paste, coconut milk and wine. Reduce heat to medium-low, cover and simmer for 1 hour. Season with salt and remove from the heat.