Description

My go-to recipe for maximum nourishment when I am time poor.

Ingredients

Units Scale

500 g Grass-fed Beef mince
1 brown onion, peeled and diced
1 garlic clove, crushed ((optional))
1 carrot (medium), peeled and diced
1 red capsicum, core removed, diced
1 zucchini (medium), diced
8 mushrooms, chopped finely
700 g tomato Passata
2 tbsp. tomato Paste
1 tsp. Italian herb Spice Mix

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Instructions

In a large fry pan over medium heat add 1 tbsp. of your preferred cooking oil (olive, coconut, ghee, butter) and the onion, garlic, carrot and sauté until the carrot softens slightly and the onion turns golden brown.
Increase the heat to medium-high. Add the mince to the pan and using your cooking utensil, break the mince apart. Cook the mince for around 5 minutes or until cooked through.
Add the remaining vegetables, diced tomatoes, tomato paste and herbs, salt and pepper and stir through. Reduce the heat and simmer for 10-15 minutes, stirring occasionally.
In the meantime, bring a pot of water to the boil and cook 400g spaghetti following the pack instructions.
Drain the spaghetti and pair with the Bolognese sauce in serving bowls. Top with grated parmesan and fresh herbs if that’s what you’re feeling like 🙂

Notes

SERVING SUGGESTION: I serve this dish with a side of fresh greens (rocket and parmesan salad for the win). I also like to mix through a cup of cooked brown lentils if I have them on hand – it does alter the flavour a little, so go lightly but the extra fibre is a great addition 🙂

DAIRY-FREE: To make this dish dairy free, avoid the parmesan. You could add nutritional yeast flakes instead?

GRAIN-FREE: To make this dish grain-free, swap the gluten free quinoa and rice noodles for zucchini or sweet potato zoodles, or simply enjoy the sauce on its own 🙂

VEGETARIAN: To make this dish vegetarian, swap the beef mince for 400g of cooked brown lentils.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Italian