Serves 6-8 • Takes 1.5 hours (including cook time)
Gluten Free and Dairy Free
INGREDIENTS 15 Roma tomatoes 1kg organic beef mince 1/2 kg organic pork mince 250ml beef bone broth 1 carrot 1 zucchini + 2 extra for veggie noodles (spiralised)
6 mushrooms 1 brown onion 2 cloves garlic 1 1/2 Tbsp. tomato paste 1/2 tsp each dried herb; thyme, sage, parsley, coriander, basil, black pepper, sea kelp 2 bay leaves 1 drop Oregano Certified Pure Therapeutic Grade Essential Oil 1 Tbsp. olive oil 1 tsp coconut sugar Organic and GF fettuccini noodles (if using in place of zucchini noodles) 1⁄2 cup non-dairy grated cheese
DIRECTIONS Bring a large pot filled halfway with water to the boil. Boil tomatoes for 15mins, drain, then run cold water over and peel off skin. Set aside. Next, heat olive oil in the large pot, throw in onions and garlic for 1 min, stirring as they brown, then add carrots, zucchini and mushrooms for 2 more mins. Add tomatoes and break up with spoon as you stir. Pour in 1 cup broth and herbs. Bring to boil, cover and reduce heat to simmer for an hour, stirring occasionally. Using a hand blender, pulse until smooth. Set aside. Brown mince in a large pot, drain about half of the liquid, then add sauce. Stir in tomato paste and simmer while you cook the pasta as per directions on packet and/or spiralise veggie noodles. Serve with a sprinkle of cheese.
Tip: Makes heaps so you can freeze the rest in little containers for kids meals or freeze bolognaise mince without the pasta in bigger containers for a quick family meal later.