Bolognese sauce

Bolognese sauce

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4-6

This dish is one of my ultimate comfort foods. I love using it for a huge variety of dishes, not just with spaghetti. It’s great in a shepherd’s pie or lasagne and my Brown Rice Pasta Bake. It freezes well.

Ingredients

Quantity Ingredient
30g lucy bee coconut oil
200g onions, chopped
2 garlic cloves, chopped
100g celery, diced
200g carrots, chopped
500g aberdeen angus beef mince
1 tablespoon dried mixed herbs
100ml red wine, (optional)
150g sun-dried tomatoes, finely chopped
1 x 400g tin chopped tomatoes
himalayan salt
ground black pepper

Method

  1. Preheat the oven to 140°C.
  2. Heat the coconut oil in a heavy-based saucepan, then add the onions, garlic, celery and carrots and sauté for 10 minutes over a low heat, stirring occasionally, until softened and lightly coloured.
  3. Tip in the meat and cook until browned, then stir in the mixed herbs and season well with the salt and pepper. Pour in the red wine, if using, then increase the heat and cook, uncovered, until all the liquid has evaporated.
  4. Add the sun-dried tomatoes and tinned tomatoes, then bring to the boil, cover and cook in the oven for 2 hours until all the flavours have mingled. Alternatively, cook on the hob over a low heat.
Tags:
coconut oil
healthy
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