Baby Bolognese

by Sydney Bender


  • 1 Tbsp. olive oil
  • 1 pound organic ground beef
  • 1 cup Carrot Purée
  • 1 celery stalk, finely chopped
  • 1/4 tsp. fresh rosemary, chopped
  • 1 tsp. fresh basil, chopped
  • 1 can organic crushed tomatoes
Baby Bolognese

Elizabeth Cecil

Heat the olive oil in medium-sized saucepan and add the ground beef. Sauté until beef is no longer pink, about 10 minutes. Drain and return to the pan. Add celery and carrot purée, and stir to combine. Add tomatoes, rosemary and basil, and bring to a boil. Reduce to a simmer, stirring every 10 minutes, for 30 minutes.

Yield: 5 cups