Quick and easy to pull together, this beef and vegetable bolognese is healthy, jam packed with goodness, and is tasty too! 

It's the healthy spag bol recipe you’ve been searching for - it ensures the kids are eating lots of veggies - and the whole family will love it. Older kids can get involved helping dice the vegetables and learning how to create a yummy, healthy midweek meal. 

Thankfully Nourished New Zealand Liver Powder 

Beef and Vegetable Bolognese

Serves: 4  Prep: 60 mins 

2 tbs Sol Ghee or coconut oil
500g beef mince
2 carrots, diced
2 sticks celery, diced
1 parsnip, diced
1 large or 2 small onions, diced
250g mushrooms, diced
1 tbs dried basil
1 tsp dried oregano
1 tsp salt
pepper to taste
3 tbs tomato paste
2 tsp Thankfully Nourished liver powder
1 tin tomatoes
½ cup stock or water

 

Method:

Heat 1tbs of ghee in large frypan and heat till warm. Add all the veggies except for the mushrooms and gently cook for 2 – 3 minutes. Add additional 1tbs ghee and once melted add the mushrooms. Sprinkle in spices and cook for another minute or so.

Tip cooked veggies into a large bowl and place frypan back on stove. Add mince and stir till lightly browned. Add vegetables back in along with the tomato paste, liver powder, tin tomatoes and stock.

Cover and simmer for 30 minutes.

Serve with salad or pasta and sprinkle with a grating of parmesan cheese.

 

*This recipe uses Sol Ghee which is handmade in Byron Bay from certified organic unsalted butter from Australian grass fed cows. It's nutrient rich and totally scrumptious!

 

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