Bolognaise is a go-to of mine, it’s a dish that has everything going for it. It is easy, really nutritious and kids love it. I always call it Secret Weapon Bolognaise because of all the vegies you can hide in it without complaints from the children. And us parents need every weapon in our arsenal right!?
For dietary requirements such as GAPS or Paleo protocols serve your bolognaise with ‘zoodles’.
Zoodles are thin, spaghetti like ribbons of zucchini, they are super easy to make. This is a photo of my spiraliser, you can also get smaller hand held ones that do a fantastic job. If you don’t have a spiraliser you can use a vegetable peeler and shave off fettucine type ribbons of zucchini instead.
When I serve bolognaise with zoodles I don’t cook them. Simply by putting the hot bolognaise sauce on top it heats through the zoodles anyway. The zoodles hold a lot of moisture and if you cook them for too long they go soggy and drop a lot of liquid. No-one likes a soggy zoodle!
If zoodles are too far a leap for the kids go ahead and serve it with some rice pasta. These gluten free pastas have come a long way and now taste and act like the real deal but are much gentler on the gut.
Also feel free to substitute the vegies you use – this recipe can be great when you have vegies that need using up in the fridge.
Trim and finely chop your onion.
In a heavy based saucepan over medium heat add the onion, crushed garlic and the mince and stir through. I don’t add oil as I find the fat from the mince is enough. This will cook for about 5 minutes so while that is cooking trim and finely dice the celery and carrots and then add to the pot. Stirring regularly for approx. 15 minutes or until you start seeing the onion being translucent.
Add the herbs and stir through well to combine.
Add the passata and stir through to combine. Stir every 5-10 minutes for about 40 minutes. The vegies will be tender then and the bolognaise looking nice and saucy.
Add your sea salt and pepper to season, stir through and serve. Enjoy!