RECIPE: Bolognaise made with Broth
I posted a picture of our dinner the other night, and was inundated with positive vibes and requests for the recipe. It is a very simple recipe, and so very nourishing, because it is an opportunity to load up with vegetables, grassfed meat and fat, and most importantly, BROTH.
I won't muck about, here are the details:
Note: use organic as much as possible:
1 clove Garlic, diced
1 Onion, diced
2 Carrots, diced
1 stick Celery, diced
1 handfull chopped fresh herbs (Thyme, Sage, oregano, rosemary, for example)
2 T grassfed fat (Ghee, Butter, Tallow, for example)
1 kg Grassfed beef Mince
1 400g can of Organic diced tomato, or to avoid the BPA in tin cans, chop up 6 tomatoes in your food processor
1 litre Homemade meat stock (lamb, chicken or beef), recipe HERE
Unrefined salt and pepper for seasoning 2 Zucchini, diced
1 cup Peas
1 cup Broccoli, roughly chopped
Sprinkle raw Parmesan cheese, finely grated
1 T Homemade Sour Cream, recipe HERE
Put the garlic, onion, carrots, celery and fresh herbs into a deep casserole dish with the fat, and saute on medium heat for 5 minutes until soft
Break up the mince and add it to the mix, stirring it in and cooking until slightly browned
Add the broth and tomato liquid, and season with salt and pepper.
Bring the sauce to the boil, then reduce to a gentle simmer with the lid off. You want the liquid to reduce until the Bolognaise is not too 'wet', but nice and thick. This usually takes about an hour, but leave it for longer if you like, it just gets richer with more time on a low simmer.
After about 45 minutes of simmering, add the remaining vegies.
Serve in bowls, with a sprinkle of parmesan and a dollop of sour cream, if homemade dairy is tolerated.
Tip: we have a little tool that turns zucchini into spaghetti strips, which I then steam for 5 minutes and put in the bottom of the bowl. They're called 'zoodles', and the go beautifully with the bolognaise! If you make zoodles, you can leave the zucchini out of the bolognaise sauce.