With all the grey, cold weather I was in the mood for something warm and filling.  This Bolognese Sauce filled the house with a wonderful aroma.  I served it over fresh spinach instead of pasta and really like the change. 63934_10201007136520252_1213262617_n

Bolognese with Spinach

1 Tablespoon coconut oil

2 slices of bacon, cut into small pieces

1 cup onion, diced

3/4 cup diced carrots

3/4 cup diced celery

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

2 bay leaves

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 pound ground beef

1/2 pound Italian sausage, casing removed

2 Tablespoon tomato paste

1 28 oz can crushed tomatoes

1 14 1/2 oz can tomato sauce

1 cup pomegranate juice

1 cup chicken stock or broth

Fresh spinach

Heat coconut oil in a large pot.  Add bacon and cook until browned, about 4-5 minutes.  Add onions, carrots, and celery and cook until soft, stirring often, about 4-5 minutes.  Add garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook for about 30 seconds.  Add sausage and beef and cook until done (no pink) about 5 minutes.  Add the juice and cook 1 or 2 minutes to loosed anything stuck to the bottom of the pan.  Allow to come to a boil, then add tomato paste, crushed tomatoes, tomato sauce and broth.  Bring everything to a boil.  Reduce the hear to a low simmer.  Stir occasionally to keep the sauce from sticking.  Simmer for about 45 minutes to an hour until the sauce is thick and flavorful.  Serve over a plate of fresh spinach.  This warms up great too!