Vegetable Loaded Spaghetti Bolognese

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This is usually my go-to meal at the end of the week because I'm too tired to make anything creative, but I also want something hearty, completely nourishing, quick and easy as well as a dish that will use up all of my leftover veggies (I absolutely hate waste!). I find spaghetti to be pretty versatile because you can add in whichever veggies you prefer, choose whichever type of meat you like (it could be pork, chicken, veal, beef, lamb or goat mince) and you can also serve it with whatever you like too. Some of my favourites are with cooked and cooled organic white rice (gently re-heated in butter), veggie/ Cauliflower Puree, zoodles or sometimes we'll even have it on top of my Coconut & Turmeric Collagen Bread (pre-toasted) with avo on top (this is usually a breaky option though). 


Serves 6-8

Ingredients

  • 500g organic or grass-fed lamb or beef mince
  • 2 x organic tinned tomatoes
  • 150-200g tomato paste (which is 1-1.5 of the small tom. paste sachets)
  • 1-2 Tbsp dehydrated broth powder or use Meadow & Marrow Bone Broth Concentrate
  • 2 onions, finely diced
  • 2-4 garlic cloves, minced
  • 2 tsp turmeric powder
  • Herbs of your choice - I use a mix of fresh and dried depending on what I have (for example; 2 tsp dried basil, 2 tsp dried thyme, handful of fresh parsley finely chopped and 1 stem of rosemary leaves finely chopped)
  • 1/2 Tbsp apple cider vinegar (or to taste)
  • Salt and pepper to taste
  • Butter or ghee for cooking
  • Optional - 2-4 Tbsp of chicken liver pate, chilli, ginger, paprika etc. 

Here are 10 Different Types of Veggies You Can Add IN; 

  • 1x carrot, grated
  • 1-2 x zucchini, grated 
  • 1x broccoli stem (not the tips), grated 
  • 1 cup cauliflower rice
  • 1-2 leeks, diced
  • 1-2 spring onions, diced
  • 1 cup mushrooms, diced
  • 1 cup pumpkin, grated
  • 1 cup fresh, ripe tomatoes, diced
  • A handful of finely shaved brussel sprouts, spinach, kale or cabbage

Method

1. Heat a large frying pan on medium heat. 
2. Add the butter or ghee along with the onion. Fry the onion until golden brown and until it starts to caramelise a little. 
3. Now add 1/2 the mince and fry all over until it has browned nicely. Then add the remaining mince and brown that too. 
4. Add the tomato paste, herbs and spices of your choice and mix through. Allow this to cook for a minute or two. 
5. Now add the tinned tomatoes, apple cider vinegar and the broth. Stir through and allow it to cook for another minute. 
6. Now add your choice of veggies. I usually add grated zucchini, grated broccoli stem, cauliflower rice, diced leek and spring onion, finely sliced brussel sprouts and some freshly chopped herbs if I have them. 
7. I allow this to simmer for at least 30 minutes. If it needs more liquid add liquid bone broth or filtered water as a top up. I like to simmer mine with the lid off so some of the added liquid evaporates, but it also allows all the flavours to intensify. 
8. Taste the sauce and adjust any of the flavours, herbs or spices if needed. 
9. Continue to simmer for as long as desired. 
10. When it's ready, serve it up with GF pasta, zoodles (zucchini noodles), rice or I love mine with Cauliflower Puree and a big dollop of Coconut Yoghurt on top to ensure I'm getting my daily dose of probiotics. Sprinkle fresh herbs on top. 


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