Spaghetti Bolognese

• Gluten Free

• Dairy Free

INGREDIENTS

• 500g grass-fed beef mince

• 3 large handfuls spring onion, chopped

• 1 cup chopped tomatoes (fresh or tinned)

• 6 mushrooms, chopped

• 2 large carrots, grated

• 1 large zucchini, grated

• 1 bottle passata sauce

• 1 beef stock cube, mixed with 100 mL boiling water

• mixed herbs

• garlic oil

• Chilli flakes, to taste

• Cheese of choice, for topping

• Fresh herbs, for garnish

• Gluten-free pasta of choice

RECIPE

1. Prepare all vegetables by chopping the spring onion, tomatoes, and mushrooms, and grating the carrots and zucchini.

2. Heat a large pan over medium heat and add the garlic oil.

3. Add the spring onion, tomatoes, and mushrooms to the pan. Sauté for a few minutes until softened.

4. Add the beef mince to the pan, breaking it up with a spatula as it cooks.

5. Once the mince is starting to cook through, stir in the grated carrot and zucchini.

6. Pour in the passata sauce and crumble in the beef stock cube. Stir well and season with mixed herbs.

7. Allow the sauce to simmer on low heat for about 15 minutes, stirring occasionally.

8. Meanwhile, cook the gluten-free pasta according to the package instructions. Drain and set aside.

9. Serve the pasta in bowls, topped with the bolognese.

10. Sprinkle with chilli flakes, cheese, and fresh herbs before serving.

Notes & Tips:

• Serving suggestion: Pair with a simple side salad or garlic bread for a complete meal.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.

• Freezing: The sauce can be frozen for up to 3 months. Thaw overnight in the fridge and reheat before serving with fresh pasta.