Sauce: bolognaise

My go to basic bolognaise sauce can be served with gluten-free spaghetti/zoodles made from zucchini or sweet potato mash to make it into a cottage pie or with toast or garlic bread. You can use red wine instead of shoux xing &red wine vinegar. I don’t use wine except Chinese cooking wine.

Spaghetti bolognaise

Cottage pie with sweet potato

Spaghetti with bolognaise sauce

 

 

 

 

 

 

 

 

 

 

Recipe serves 8

500g grass fed beef mince

1 onion diced

1stalk celery diced

2 organic carrots diced

6 mushrooms diced

2tb tomato paste salt reduced

3tb tomato sauce salt reduced

3 tomatoes diced

1tb worcestershire

1tb shoux zing cooking wine

1tb red wine vinegar

3 bay leaves

1tb oregano

1tb basil

2-3 garlic cloves diced

1cup chicken bone broth homemade

1tb olive oil

 

Method:

in frypan add oil and cook onion, celery, carrot, garlic until soft

add remaining ingredients and stir so it doesn’t stick on bottom of pan occasionally.

the brown bits on pan are flavour so mix it well.

cook until mince is cooked through then simmer on low for 20min or m e for flavours to develop.

Serve with spaghetti or option listed above. Cover leftover serves in takeout containers with lids for other meals

This is better the next day.

This entry was posted on September 25, 2018, in Italian. Bookmark the permalink.