This is truly one of my go-to dishes. I love making a big pot of the bolognaise on a Sunday and then having it as a part of easy meals throughout the week. I like to eat the sauce with spiralised carrots or courgettes or if I want to change things up a bit, I might pop the bolognaise into an omelette with a bit of rocket. Wild!
My recipe has evolved over the years to the point where I feel like I’ve almost perfected it. Note that I said almost! 🙂
Courgetti Bolognaise (serves 4-5)
What You Need
2 tablespoons fat – I like ghee
1 medium onion, finely diced
4 large garlic cloves , finely diced
1 medium carrot, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
200g mushrooms, roughly sliced
2 tablespoons Magic Mushroom powder
2 tablespoons oregano
2 tablespoons basil
Salt to taste
1 teaspoon chilli flakes
4 large tomatoes, roughly chopped
200ml bone broth
500g minced beef or lamb
1 can chopped tomatoes
1 teaspoon olive oil
4 large carrots, spiralised
4 large courgettes, spiralised
How To Make It
- Heat fat in a large enamel pot over medium heat.
- Add onion, garlic and carrots, with a large pinch of salt and saute for at least 10 minutes, until the onions are translucent and the carrots are softer.
- Add the peppers, 1 tablespoon each of oregano, basil and magic mushroom powder. Stir and saute for 5 more minutes, until peppers are softer.
- Add the mushrooms, chilli flakes and bone broth. Let this cook for 5 more minutes, but do not let the mixture boil.
- If using the minced lamb, brown the meat and drain off half the fat. If using minced lamb, add to the main mixture, breaking up the meat with a spatula so no large chunks remain.
- Let this mixture cook for 5 more minutes.
- Add the rest of the oregano, basil and magic mushroom powder, as well as the fresh and canned tomatoes. Stir and increased the heat, so the sauce is lightly simmering. Season to taste with salt.
- Set a timer for 30 minutes and let the sauce reduce, stirring occasionally so it reaches the desired thickness. I like a very thick sauce so I leave the cover off the pot and let it reduce that way.
- While the bolognaise has 10 minutes left to reduce, spiralise the carrots and courgettes.
- Heat the olive oil on a medium-low heat and lightly saute the carrots so they reach a ‘al-dente’ consistency. After 5 minutes, add the courgettes and lightly saute for 2-3 minutes. Do not cook them for any longer or they will get too soft.
- Take the sauce off the heat and let cool for 5 minutes.
- Serve with the sauce on top of the spiralised courgettes and carrots.