This bolognaise sauce is a perfect example of how you can still enjoy one of life’s best comfort foods guilt free. The sauce is made from scratch and packed with plenty of vegetables. Leave the skin on the vegetables when you cook to ensure maximum nutrients, and for extra healing properties use up some homemade chicken stock.
This is an easy sell for kids and it’s a great way to use up vegetables they might otherwise object to. Serve with gluten free pasta, I love quinoa and amaranth, or for a grain free option try zucchini noodles.
Ingredients: 500g beef or pork mince, grass fed
1 brown onion, grated
2 cloves garlic, minced
2 celeries, grated
2 small carrots or 1 large, grated
4 medium tomatoes, diced
200g mushrooms, sliced
4 tablespoons tomato paste
1 cup chicken or vegetable stock
1 heaped teaspoon dried oregano
2 bay leaves
Salt and pepper
1/3 cup coconut oil for sautéing
Handful of fresh herbs for sprinkling
Take your grater and a board and grate the onion, garlic, carrot and celery, or use a blender.
Heat the oil into a large deep frying pan (be fairly liberal) and brown the mince on medium heat and season generously with salt and pepper.
Once browned add the grated onion, garlic, celery and carrot. Combine and soften for a few short minutes.
While you are waiting slice the mushrooms and dice the tomatoes and then add to the pan and continue to cook for a couple more minutes.
Finally add the tomato paste, stock, dried herbs and bay leaves, pop the lid on your pan, and allow to simmer until the liquid is absorbed. Normally about 1 hour, however check half way to evaluate the rest of the cooking time. The longer it cooks however the more flavor the sauce will have.
Taste and adjust seasoning if necessary.
Sprinkle with freshly chopped herbs such as parsley or basil to finish the dish and serve.