This rich, slow-simmered bolognese builds its flavor the classic way: a finely diced base of onion, carrot, and celery softened until sweet, then browned ground beef and pork worked in with garlic and a deeply caramelized spoonful of tomato paste. Crushed tomatoes and chicken broth simmer everything down low and slow until the sauce turns thick, glossy, and deeply savory, with just a hint of heat from red pepper flakes if you like it spicy. A splash of coconut aminos adds that signature umami backbone in place of the usual soy-based deglaze, so the flavor stays complex without any conflicting ingredients sneaking in. Ladled over zucchini noodles or roasted spaghetti squash and finished with torn fresh basil, it's a hearty, restaurant-worthy plate that happens to fit neatly into a gluten free rotation. This is the kind of sauce worth doubling — it freezes beautifully and tastes even better the next day.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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