• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Paleo in PDX

Living, moving & eating well in Portland, Oregon

  • Home
  • About
  • What is SCD and Paleo?
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Side dish
    • Snacks
    • Treats
  • Essential Oils
  • Contact

Fennel and Sausage Meat Sauce

IMG_3987
This is fennel and sausage meat sauce is a new sauce recipe that I whipped up the other day and is probably one of my favorite meat sauces yet. I’ve been toying with small bits of highly fermented, low-lactose cheese (usually raw or grass-fed) in my diet and have learned that I can tolerate very small amounts on occasion and feel okay. This is fine for me right now, but does not mean it’s okay for you…remember that.

With that said, I simmered some Parmesan rinds in this sauce to add another element of flavor, but the rinds can easily be left out. If you do tolerate small amounts of cheese, I encourage you to try using the rinds because it adds an amazing flavor. This is something I learned to do years ago from a chef at a fine Italian restaurant here in Portland. I was vegetarian then and he told me it was an easy way to add more flavor to sauces since I didn’t eat meat. He was right, but guess what? It’s even more flavorful when used in tandem with meat in sauces. No surprise there. So, anyway take the rinds or leave ’em, but do what works for you.

Cheers and enjoy!

Fennel and Sausage Meat Sauce

Ingredients:

  • 1/2 Tbsp grass-fed butter, ghee or coconut oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 fennel bulb, chopped
  • 1 lb grass-fed ground beef
  • 3/4 lb ground spicy Italian pork or chicken sausage
  • 28 oz can diced tomatoes
  • 3 Tbsp tomato paste
  • 1 Tbsp dried oregano
  • Sea salt and pepper to taste
  • Pinch of cayenne pepper or red pepper flakes
  • Up to 1 cup bone broth, if needed
  • 1 or 2 Parmesan rinds, optional (can be found in cheese sections of some stores, like Whole Foods)

IMG_3984
Directions:

  1. Melt butter, ghee or coconut oil in a large saucepan over medium heat. Then, add the onion, garlic and fennel; stir. After a few minutes, add the pork sausage and ground beef, and break up the meat with a spatula.
  2. Continue to brown the meat, stirring occasionally. After about 7 minutes or so, when the meat is browned, add the diced tomatoes, tomato paste, oregano, sea salt and pepper and cayenne or red pepper flakes. Stir and bring to a simmer over medium-low heat. Add the Parmesan rind(s), if using.
  3. Continue to simmer the sauce for 20-30 minutes over medium-low heat, stirring occasionally. Add splashes of bone broth during simmering time, if needed.
  4. Once done, remove Parmesan rinds and serve sauce atop of spaghetti squash, zucchini noodles or other vegetable of choice.

Yields: 4-5 servings

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Dinner, Recipes Tagged With: easy Paleo dinner, fennel sauce, gluten-free, grain-free, Italian pork sausage, meat sauce, paleo Italian, paleo Italian recipe, paleo meat sauce, Parmesan rinds, primal meat sauce, SCD-friendly meat sauce

Previous Post: « "Peanut Butter" Pumpkin Brownies
Next Post: Hawaii Photo Highlights »

Reader Interactions

Comments

  1. Naz (@CinnamonEats)

    November 8, 2013 at 9:41 am

    Looks delicious! Thanks for reminding me about the parmesan rinds, I haven’t used that in AGES! I was never a big cheese eater before but I would use that technique every now and then. Sounds like it would definitely make for a tasty sauce! Have a safe flight over to Hawaii! Looking forward to reading about your experiences! Enjoy 🙂

    Reply
    • paleoinpdx

      November 8, 2013 at 9:50 am

      Thanks, it adds such good flavor! Nice n’ salty, but not in a bad way. I appreciate your safe travel wishes too 😉

      Reply
  2. Mary Catherine

    November 8, 2013 at 11:40 am

    I love the parmesean rinds idea! I have never heard that tip! Seems genius.

    Reply
    • paleoinpdx

      November 8, 2013 at 1:51 pm

      You’ve got to try it, as long as some dairy is okay for you. It’s amazing how much flavor it adds!

      Reply
  3. Craving4More

    November 8, 2013 at 12:03 pm

    Awesome. It’s all I can say. AWESOME! 😄

    Reply
    • paleoinpdx

      November 8, 2013 at 1:51 pm

      That means a lot coming from you. Thanks!!

      Reply

Trackbacks

  1. Simple Supper Friday: Fennel and Sausage Meat Sauce | Paleo Digest says:
    November 8, 2013 at 9:49 am

    […] in PDX / Posted on: January 01, 1970Paleo in PDX – This is a new sauce recipe that I whipped up the other day and is probably one of my […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe for email updates



Recent Posts

  • Grain-Free Chocolate Chip Banana Bread
  • 1-Bowl Grain-Free Sunbutter Cookies
  • Healthy Spinach and Herb Yogurt Dip
  • Healthy Bean-Free White Chicken Chili
  • Valentine’s Day Coconut Macaroons

Archives

Categories

Footer

Privacy Policy

Copyright © 2023 · Paleoinpdx.com

 

Loading Comments...