SPAGHETTI BOLOGNESE

Bolognese is a definite Aussie family favourite and this recipe from Pete Evans is delicious, healthy and paleo-friendly too.

Serves: 4
Prep: 15 - 20 mins
Cook: 45 - 50 mins

Bolognese Ingredients

  • 2 tablespoons coconut oil or good-quality animal fat
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, finely diced
  • 4 garlic cloves, finely chopped
  • 500g beef mince (or minced venison, kangaroo, lamb or emu)
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped oregano leaves
  • 200ml dry, preservative-free red wine
  • 500g tomato passata or whole peeled tomatoes
  • 300ml Chicken Bone Broth
  • pinch of chilli flakes (optional)
  • sea salt and freshly ground black pepper
  • baby basil leaves, to serve

Spaghetti Ingredients

  • 3 zucchini
  • 2 carrots

  1. To make the spaghetti, use the thick noodle blade on a spiraliser to create carrot and zucchini noodles. If you don’t have a spiraliser, simply julienne the carrot and zucchini using a sharp knife. Set aside until needed.
  2. Melt the oil or fat in a large frying pan over medium–high heat. Add the onion, carrot and celery and cook for 4–5 minutes until the onion is soft. Stir in the garlic and cook for 1 minute until fragrant and starting to brown.
  3. Add the beef and brown, breaking up any lumps with a wooden spoon, for 5–6 minutes. Add the tomato paste, stir and cook for 1 minute. Mix in the oregano and wine and cook for 4–5 minutes until the wine has almost evaporated.
  4. Add the passata, half the broth and the chilli flakes (if using) and season with salt and pepper.
  5. Simmer on low heat for 30 minutes, adding more broth if needed.
  6. Bring a saucepan of salted water to the boil. Add the carrot noodles and cook for 30 seconds, then add the zucchini noodles and cook for a further 30 seconds until just tender. Drain well.
  7. Spoon the noodles into four serving bowls, top with the bolognese, then sprinkle on the basil.

Pete Evan’s Spaghetti Bolognese with a twist

Bolognese is one of the most-cooked family meals in Australia and to be able to offer a paleo version is just brilliant. Watch Pete Evans craft this family favourite.