Nutrient Dense Spag Bol
Prep 10m | Total 1h 30m | Serves 6+
Spag Bol just got a glow up! This Delicious take on a famlily favourite is very high in nutrients due to its inclusion on nutrient dense livers and beef broth. If you’re unsure about how your family will go with the livers (you can hardly tast them if at all!) then start with 20-50g and work your way up.
Using the zucchini as the spaghetti increases vegetable intake, but you can do half pasta and half veg to get everyone on board!
INGREDIENTS
2 onions, chopped
2 carrots, grated or finely diced
2 sticks celery, finely diced
600g grass fed beef mince
150g of chopped chicken or beef livers (optional)
1 cup red wine
1 cup beef broth
1 litre tomato pasata or chopped diced tomatoes
2 – 3 generous tablespoons organic tomato paste
1/2 teaspoon smoked paprika sea salt and pepper to taste
Zucchini spaghetti
300 g Zucchini (10 1/2 oz)
baby spinach leaves 1.2 kg (42 oz)
METHOD
Sauté’ the onion, carrot and celery in a little olive oil over medium heat until softened.
2. Add the beef and livers and cook for 5 – 10 minutes until browned.
3. Stir through the tomato paste, and red wine and cook for about 3 minutes.
4. Stir through beef broth.
5. Add tomato and paprika
6. Cover the pot and cook over a low heat for 1 hour until the sauce is thick and rich
7. Season to taste and set the pot aside until ready to serve.
8. To make the zucchini noodles – use a spiralizer to make long spaghetti strips.
9. Toss zucchini in a pan over a medium heat for 1 – 2 minutes with a little oil. For each serve allow 250g zucchini.
10. Divide zucchini spaghetti onto serving dishes and top with bolognese sauce, chopped parsley and grated Parmigiano-Reggiano.
11. Serve immediately and enjoy.
RECIPE NOTES
Double or triple batch this sauce!
