DIRECTIONS
First, prepare the kelp noodles.
Rinse and drain them well. To soften, place them in a 6-quart slow cooker with water on low for 2 to 6 hours.
Once they reach your desired texture, drain and set aside.
While the noodles cook, begin the bolognese.
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
Add the diced bacon or pancetta and cook for 4 to 5 minutes, stirring frequently, until browned and the fat has rendered.
Stir in the chopped onions and celery.
Cook for another 4 to 5 minutes until softened.
Add the minced garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg.
Stir constantly for 30 seconds until fragrant.
Add the ground beef, pork sausage, and ground liver to the pot.
Cook, breaking up the meat with a spoon, for about 7 minutes or until no longer pink.
Pour in the tomato sauce, scraping up any browned bits from the bottom of the pan.
Cook for 1 to 2 minutes.
Add the crushed tomatoes with their juices and the broth (and stevia, if using).
Bring the mixture to a boil.
Reduce the heat to a medium-low simmer.
Let the sauce cook, stirring occasionally, for at least 1 ½ hours, until it has thickened and the flavors have melded.
If using dairy, stir in the heavy cream and butter.
Simmer for 2 more minutes until fully incorporated.
Remove and discard the bay leaves.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Serve the warm bolognese sauce over the prepared kelp noodles, topped with freshly grated Parmesan cheese if desired.
