DOAP - Loaded Spaghetti Bolognese

Breakfast - Granola with greek yoghurt & fruit

Lunch - Veggie loaded omelette

Snack - Handful of raw nuts & hot cacao

Dinner - Loaded spaghetti bolognese

food-photographer-jennifer-pallian-638005-unsplash.jpg

Dinner - Loaded Spaghetti Bolognese.

INGREDIENTS

  • 500gms (ideally grass fed organic) beef mince 

  • 1 onion, finely chopped

  • 4 cloves garlic, roughly chopped

  • 1 carrot, finely diced

  • 1 zucchini, finely diced

  • 1 capsicum, finely diced

  • ½ broccoli head diced

  • 4 roma tomatoes, cubed

  • 1 1/2 cups roughly chopped mushrooms

  • 10 pitted olives, finely sliced

  • 1/3 cup tomato paste

  • 1 can crushed tomatoes (look for organic BPA free) 

  • 1 1/2 cups organic pasatta

  • 3 bay leaves

  • 1 handful of fresh herbs (basil & parsley) 

  • Grated cheese to finish

• salt and pepper to season
• pasta of choice or zucchini noodles for serving

Sautee onion, garlic and carrot on a medium heat in a good lug of olive oil till the vegetables soften and begin to caramelise.
2. Add mince & garlic, cook till brown.
3. Add all other ingredients, season well, stir thoroughly and then cover the pot with its lid bringing the bolognese to a soft boil, then turn to simmer.
4. Ideally longer you simmer the more depth of flavour will develop, I cook mine for minimum of 1 hour or until a thick rich sauce.
5. Serve on al dente pasta or zoodles and finish with shavings of parmesean.