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 into a few meals like spaghetti one night and nachos the next night or freeze some for those busy nights. 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 6-7 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.
2 tblspn high quality fat or oil that is fine for high heat
500 gr of grass fed beef mince
500 gr of free range pork mince
700 gr of fresh tomatoes and capsicums or 700gr tomato passatta
2 cups of bone broth (recipe here)
2 carrots (cut in large chunks)
1 medium sweet potato (cut in large chunks)
1 large zucchini (cut in large chunks)
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)
1/4 cup 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 1/4 of the fat disc from my jar. Otherwise pop your tallow, lard, ghee, butter, coconut oil, oilve oil etc. (2 tblspns) in your big pot on high heat.
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)
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 to?
Yours in health,