Beef Broth Bolognaise

It’s a classic.

Bolognaise is a classic for a reason. Packed with protein and veggies, this bolognaise sauce hits everytime.

My secret ingredient to make this sauce speical is bone broth. Bone broth is loaded with minerals, vitamins, amino acids, collagen and protein, making it ideal for gut health, joint health and the immune system.

I use Broth of Life, a certified organic, Australian business, that uses wholefoods to create a nutrient-dence broth that comes dehydrated so it is super easy to add to recipes to pack a punch of flavour.

Recipe

  • 500g extra lean, grass-fed beef mince

  • 2 medium zucchinis

  • 2 medium carrots

  • 250g mushrooms

  • 1 red onion

  • 1 cup of frozen peas and corn

  • 1 tin (410g) of Rich & Thick Diced Tomatoes and Paste

  • 700g organic tomato passata

  • 1 tablespoon of Broth of Life Beef Bone Broth & 1 cup of water OR 250ml of natural beef broth (Maggie Beer is great)

  • 1 box (250g) of Pulse Pasta

  • Salt

  • Pepper

  • Grated parmesan

Method

  1. Finely dice the onion, zucchini, carrot and mushrooms and sauteé in a hot non-stick pan for about 5 minutes

  2. Add in the mince and brown for 5 minutes

  3. Add the tin of tomatoes, passata and beef broth (and 1 cup of water if using dehydrated broth or stock cubes)

  4. Simmer on low for 20 minutes, stirring occasionally

  5. Add in the frozen corn and peas and a generous amount of salt flakes and continue to simmer

  6. Meanwhile, fill a pot with water and bring to the boil, add in the pasta and cook until al dente (about 5 minutes)

  7. Drain the pasta and add to the bolognaise sauce, siring carefully to mix together

  8. Serve into bowls and top with grated parmesan and cracked pepper

Nutrition and Macros

Number of serves: 4

Per serve:
Calories: 563
Protein: 47.3g
Fats: 9.9g
Carbohydrates: 64g