INGREDIENTS

Serves 4 people

PREPARATION

1. In a food processor, puree onion, carrots, celery, fennel, bell pepper and garlic into a coarse paste. You will likely need to do this in batches, do not add all veggies at once.
2. In your largest heavy pan or dutch oven, heat ghee on high and add the pureed vegetables.
3. Season with 2 teaspoons salt. Cook until all the liquid has evaporated, and they begin to brown, and leave brown bits on the bottom. Do not allow to burn. This will take at least 15 minutes, up to 30 depending on the heat of your burner.
4. Once browned, transfer veggies to a bowl and deglaze the pan with a splash of wine.
5. Add more ghee, then add ground beef and season generously with salt, at least 1 tablespoon. Flatten the ground beef over the pan, not breaking it into bits yet. Allow this delicious pancake-like beef to brown for at least 5 minutes, then flip it over, still in one piece. Brown the other side, then break it into small bits.
6. Add the tomato paste and cook for 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 5 minutes.
7. Add fire roasted tomatoes and broth to the pot until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally.
8. As the broth evaporates, gradually add more, about 2 cups at a time. Stir and taste frequently. Add more salt, pepper and herbs as needed. Gently simmer on the stovetop for 3 1/2 hours, OR transfer to a slow cooker on low for 6-8 hours.
9. While the bolognese simmers, use a spiralizer or peeler to make zucchini noodles. Leave raw, the hot bolognese will gently cook the zucchini immediately before serving. Keep the zucchini and bolognese separate until it’s time to eat.