Mediterranean Diet Friendly Whole30 Bolognese Sauce

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Mediterranean Diet Friendly Whole30 Bolognese Sauce

This slow-simmered bolognese builds real depth from a classic vegetable base of onion, carrot, and celery, softened until sweet, then layered with garlic and a rich, browned tomato paste that turns brick-red before the sauce comes together. Crushed tomatoes and a savory splash of broth create a thick, deeply flavored sauce studded with oregano, thyme, and a hint of red pepper flakes for warmth. The long simmer lets everything meld into a hearty, slightly rustic sauce with great texture and a naturally sweet, savory finish. Torn fresh basil on top adds a bright, herby lift that ties the whole dish together. Ladled over your favorite noodles or vegetable strands, it's a comforting, vegetable-forward sauce that fits beautifully into a Mediterranean-style way of cooking. Simple pantry staples and produce do all the heavy lifting here, making this a solid, crowd-pleasing option to add to your rotation.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp tomato paste
3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 can (28 oz) crushed tomatoes
½ cup chicken broth
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
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.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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