PALEO PUMPKIN BOLOGNESE

Paleo Pumpkin Bolognese

• YIELD: 4-6 Servings

• PREP: 5 mins

• COOK: 30 mins

• READY IN: 35 mins

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Ingredients

• 15 ounces pumpkin puree

• 1 teaspoon Olive Oil or coconut oil, or ghee

• 3-4 garlic cloves diced

• 1 pound beef ground

• 1/2 cup red wine or red wine vinegar

• 2 teaspoons Salt sea

• 1 teaspoon sage fresh, chopped

• 1/2 teaspoon cinnamon

• 1/2 teaspoon Oregano dried

• 1 bay leaf

Instructions

1. Heat oil in a large pot over medium heat. Add diced garlic and saute until garlic is browning and fragrant (don' burn).
   

2. Add the ground beef and brown, breaking into small pieces.
   

3. Add the pumpkin puree, red wine, sea salt, fresh sage, cinnamon, oregano, and bay leaf to pot. Stir to distribute evenly.
   

4. Bring mixture to a boil, turn heat to low. Cover and simmer for 20-30 minutes to let flavors develop.
   

5. Serve over spaghetti squash or cauliflower rice.