Bone Broth Bolognaise


September 24, 2014

Most of us have our own tried and tested Bolognaise recipe I'm sure...maybe passed on from mum or maybe even Nonna? (which in that case we should call it bolgnese which is the Italian spelling, bolognaise being French!) I have adapted my bolognaise over the years to suit a good lashing of bone broth being included. 

This is why I'm sharing my recipe as so many of you have asked me how to include more bone broth into your diet without just sipping on it straight! This is an easy recipe that my kids love also and I LOVE when I get a good dose of bone broth into them without them knowing. This is due to the gut healing and immune boosting properties of bone broth which you can read more about and find the recipe for HERE.

This recipe makes a lot of bolognaise which is fantastic as you can stretch 500gr of organic beef mince which cost me around $7 into a few different meals. Other points worth knowing about this recipe ~ It is dairy free, gluten free, grain free, sugar free, paleo and whole30 compliant.

Make sure you have a nice big pot to use so it fits everything in...think 4-5 litre size. This could also be made in a slow cooker and I have done several times but mostly I use a big pot on the stove top and also be prepared to have it cooking on a low heat for at least 3-4 hours before you want it ready as the longer the cooking time, the better.


Ingredients -

500 gr of beef mince (you could use any preferred mince here or a mix but I find organic beef mince easy, tasty and affordable for this recipe)
2 tins of organic diced tomatoes (I like Spiral brand)
2 cups of bone broth (recipe here) Some good quality cooking fat that is heat stable for frying (tallow, lard, ghee, coconut oil)
2 carrots
1 medium sweet potato
1 large zucchini
1 large brown onion (finely diced)
3 stalks of celery (finely chopped)
2 tblspns of oregano
2 tblspns of thyme
2 tblspns of cinnamon
2 tblspns of stock concentrate (I use a stock concentrate recipe from the thermomix EDC, use
1 tblspn of good quality salt as substitute)
4 tblpns of tomato paste
2 bay leaves
3-4 garlic cloves (crushed and goes in at the very end!)



Prepare your veggies (except onion and celery) into a mince-like substance by using your thermie, blender or food processor. Add your roughly chopped carrot, sweet potato and zucchini and blend or pulse until you have it all chopped up finely but not so much that it's mush! Set aside.


Ok, so if you are using your home made broth, you would have a layer of fat that has cooled on top of your broth jar. Use this fat disc to fry your first ingredients. You be the judge of how much you would like (More fat = more flavour!) and I used about half of the fat disc from my jar. Otherwise pop your tallow, lard, ghee, butter, coconut oil etc. (2-3 tblspns?) in your big pot on high heat.

BBBpic1 BBBpic3    

Add onion and saute until transparent and then add your mince.

When the mince is about half browned, add your cinnamon, thyme and oregano.


Stir this all in and then add your 'minced veggies', 2 tins of tomatoes, your tomato paste, your stock concentrate or salt, your finely chopped celery, your 2 cups of bone broth and your 2 bay leaves. After this is all stirred through, turn heat to a simmer.


Leave to cook for 3-4 hours (minimum) on low heat so you still have that simmer going. Leave uncovered for a thicker sauce or leave lid on for a 'soupier' sauce!  The reason I like to cook this recipe for a while is to thoroughly cook the sweet potato as this is the 'sweet' part of your dish. As there is no sugar in this recipe, I find the sweet potato a very important element.

Just before serving, add your crushed garlic. I add my garlic at the end of cooking my dishes and just leave the heat of the dish to slightly cook it and disperse the flavour. This will allow the anti viral, anti bacterial and general immune boosting goodness of the allicin intact. Allicin is the medicinal component of your garlic that is released when crushed (in the juicy bits)


Serving suggestions:

Serve with zoodles (zuchinni noodles) and sprinkle with cheese or nutritional yeast

Make into a nachos with sweet potato chips as a base

Use in lasagne with layers of cooked veggies like eggplant, sweet potato and zucchini and my creamy dairy free sauce, found in this recipe HERE

Shepherds pie, moussaka or wherever you love your mince.

Fabulous served up in a bowl on it's own!


Well that's my favourite way of getting bone broth into myself and the kids....what's yours?

Or do you have a family bolognaise recipe that you can add bone broth too? 


Yours in health



6 Responses


November 03, 2014

That’s great Louise, thanks for the feedback :)


May 05, 2015

This is on my stove at the moment! Hoping it will make us all feel better! An exceptionally cold day here today, the littlest is coughing and spluttering and I’m getting it too :-(


May 06, 2015

How did it go? Everyone feeling a bit better? x


October 01, 2014

I love sneaking extra veggies into my kids, such a cheap thrill! ;)


November 02, 2014

Thanks for this recipe, it’s a great meal for the family. I’ve made it twice now with the bone broth and it has officially become my standard bolognese sauce recipe!


September 26, 2014

Yum! My kids favourite dish! The definite go to when you want them to eat!! I use the same ingredients but use fresh tomato and add red capsicum and liver!

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