Bolognese Sauce

I keep waiting for my kids to get bored of eating this. 

They never do... I make a big batch once a week, and we have it for dinner, they have leftovers in their thermoses for as long as I can make it last. I do let them have it with GF spaghetti but a scant amount. The ratios have changed and are now more sauce than pasta. 

I have mine on greens, I have recommended spiralized zucchini or lightly steamed cabbage or raw green leaves like rocket and spinach - they are all good. 

Like all tasty sauces the longer you cook them, the yummier they are, so make sure you allow time for your bolognese to simmer away. 

INGREDIENTS

3 tablespoons olive oil 

1 onion, finely chopped 

2 cloves garlic, peeled crushed

1 carrot, finely diced

1 long stick of celery, finely diced

1kg ground beef (highest fat content available)

2 teaspoons salt

1 teaspoon ground black pepper

A generous splash of cooking wine or stock.

4 tablespoons tomatoes paste

1200g (3x tins 400g tins) of chopped tomatoes

1 teaspoon dried basil (or chopped fresh herbs if you have)

Grated Parmesan to serve (optional)

METHOD

Heat a large frypan with deep sides on high heat, add the onion, garlic, carrots, and celery and sauté until onions soft about 5 minutes.

Add the beef and brown, using a wooden spoon to break it up as it cooks.

Add salt & black pepper and stir.

Add a splash of wine, and the tomato paste stir, letting alcohol cook away about 3 minutes.

Add the chopped tomatoes and herbs.

Simmer with a lid on, temp on low, for minimum 30-40 minutes or longer if you can, the longer, the better 2-3h. 

Serve the bolognese sauce on your favourite green vegetables like spiralized zucchini or lightly steamed cabbage or raw green leaves like rocket and spinach. 

Sprinkle with grated Parmesan. 

SERVES 8 / CALORIES 403 / PROTEIN 33.5g / CARBS 5.2g / FAT 25.8g