Spaghetti Bolognese is one of the most-cooked family meals in Australia and to be able to offer a paleo version is just brilliant. I serve it here with some vegetable noodles; however, you can bake a whole sweet potato until tender, then cut it open like a hotdog bun, fill the centre with bolognese and serve it with a delicious salad and some fermented veg on the side.
- 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
- 500 g beef mince (or minced venison, kangaroo, lamb or emu)
- 2 tablespoons tomato paste
- 1 tablespoon chopped oregano leaves
- 200 ml dry, preservative-free red wine
- 500 g tomato passata or whole peeled tomatoes
- 300 ml Chicken Bone Broth
- pinch of chilli flakes (optional)
- sea salt and freshly ground black pepper
- baby basil leaves, to serve
- 3 zucchini
- 2 carrots
Spaghetti Bolognese Method
- 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.
- 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.
- 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.
- Add the passata, half the broth and the chilli flakes (if using) and season with salt and pepper.
- Simmer on low heat for 30 minutes, adding more broth if needed.
- 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.
- Spoon the noodles into four serving bowls, top with the bolognese, then sprinkle on the basil.