The recipe here is that family staple, Bolognese, which I prepare in huge batches for the freezer. For a fully paleo meal, serve it on courgetti (spiralised courgette) or with other vegetables, like spiralised butternut squash as pictured above. I like some high quality grains in my diet and courgetti to me just isn’t spaghetti, so I usually serve Bolognese with wholegrain pasta. Sometimes I go half and half (as in, mix a smaller portion of spaghetti with courgetti). If you are gluten free, brown rice spaghetti is pretty close to regular spaghetti.
This recipe also forms the base of lots of other meal ideas– bolognese works in tacos with sour cream and don’t forget about moussaka and lasagne. Add kidney beans, chilli and paprika to make chill con carne. You can also blend this bolognese with a hand blender or in a food processor to make it baby-friendly. Super versatile!
- 1kg organic free range mince (I used half pork and half beef. You can also use lamb or veal mince)
- 1 red onion
- 2 cloves garlic
- 1tbs oil (my favourites are coconut oil, olive oil or hemp seed oil)
- 2 carrots (grated)
- 1 courgette (grated)
- ¼ head of cauliflower (made into cauliflower rice in a food processor)
- 150g mushrooms (grated)
- 2x 400g tin organic chopped tomatoes (higher in the beneficial phytochemical lycopene than fresh tomatoes)
- 1 cup bone broth (or any stock)
- 1 tsp mixed herbs
- 250mls of red wine (adults only)
- salt and pepper to taste (none for babies)
- Fresh parsley to serve (small handful, finely chopped)
Heat oil in a large pan over a medium heat. Add the onion and garlic and cook, until soft, stirring continuously. Add mince and cook, stirring regularly, until beef is brown. Add vegetables and fry for 5 minutes until vegetables start to soften. Add tinned tomatoes, mixed herbs, wine (if using) and bone broth. Simmer, over a very low heat for at least 30 minutes, stirring occasionally, preferably longer. Add extra stock or water if the sauce begins to dry out. Add salt and pepper to taste.
It can be served immediately but if you have the time, allow the Bolognese to cool and transfer it to the fridge overnight if possible. I find it always it tastes so much better the next day! Enjoy!