PASTA BOLOGNESE

Great served fresh for dinner + lunch leftovers the next day.

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Servings: 4

Prepping Time: 10 min

Cooking Time: 40 minutes

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Ingredients

• Macro Buckwheat Sprials Pasta (Woolies)

• Olive oil

• ½ brown onion, chopped

• 3 garlic cloves, minced

• ½ carrot, finely diced

• ½ celery stalk, finely diced

• 550 g grass fed beef mince or other red meat mince (venison, kangaroo, lamb)

• Frozen liver (grated through)- optional

• 1 tsp of freshly chopped oregano

• 2 tablespoons tomato paste

• 500 g tomato passata or crushed tomato

• 1 pinch chilli flakes (optional)

• 300 ml bone broth (I use Gevity Bone Broth Body Glue)

• 4 tablespoons parsley, chopped

• Salt + pepper

• Parmesan (optional)

Directions

1. To make the Bolognese, heat the oil in a large frying pan over medium-high heat. Add the onions, carrots and celery, then cook for 4–5 minutes or until softened. Next, add the garlic and cook for a further 1 minute, or until fragrant and starting to brown. Add the mince and brown for 5–6 minutes, breaking up the meat with a wooden spoon into smaller pieces. Grate in frozen liver + fresh oregano if you wish.

2. Add the tomato paste and cook for 1 minute. Add the passata, half the bone broth, chilli flakes (if using) and season with sea salt and freshly ground pepper. Simmer on low heat for 15 minutes and add the rest of the bone broth if needed. Toss the parsley through and keep the Bolognese sauce warm.

3. Boil pasta and mix through sauce.

4. Freshly grate parmesan and serve.

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