For all those Spag Bog lovers (Aussie Slang), here is a wheat and pasta free version that won’t leave you feeling full to the brim!
Servings: 5 -6
- 700 grams grass-fed beef mince
- 300 grams free-range pork mince
- 4 tbsp virgin olive oil
- 2 large brown onions, peeled and diced finely
- 4 garlic cloves, peeled and finely diced
- 1 large carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 5 pancetta slices, finely diced
- 1 cup dry red wine
- 800 grams diced canned tomatoes (2 cans)
- 2 tbsp tomato paste
- 30 ml port
- 2 tbsp GF Worcestershire sauce
- 2 1/2 tsp celtic sea salt or sea salt
- 2/3 tsp black pepper
- 1 tsp sweet paprika
- 1 star anise
- 2 cinnamon sticks
- 2 tsp red chilli flakes
- 1/2 tsp nutmeg
- 1 packed tbsp fresh thyme leaves
- 3 bay leaves
- 4 medium green zucchinis
- 1 lemon, zest only
- A good pinch of sea salt
- 1 tbsp olive oil
- Heat three tablespoons of olive oil in a large saucepan. Sauté onion, pancetta, carrots and celery on medium heat. Remove to a bowl.
- Add mince to the saucepan with another tablespoon of olive oil. Fry on high heat until cooked.
- Add red wine, sautéed vegetables, garlic, pepper, paprika, star anise, cinnamon, thyme, bay leaves, salt, chilli, nutmeg, Worcestershire sauce and port. Stir through and cook for 2-3 minutes before adding canned tomatoes and tomato paste.
- Bring to boil then turn the heat down to simmering temperature. Cook on low heat covered for two hours. Stir through every 30 minutes.
- After two hours, remove the lid and cook uncovered on low heat for another hour, stir occasionally.
- Peel the zucchinis into thin slices lengthways using a skin peeler. I eat my zucchini “pasta” raw, in which case I placed them on the plate and sprinkled some sea salt, olive oil and lemon zest over it before adding the bolognese sauce to the top. However, if you prefer to heat it slightly, heat a frying pan with 1 tablespoon of olive oil to sizzling hot. Toss zucchini strips with lemon zest and sea salt and sauté on high heat for a minute.
- Plate up the zucchini pasta with the bolognese sauce and serve! For people who can tolerate dairy, you may like to add a touch of parmesan cheese.