A hearty bolonaise is a a great cook ahead option, and pure comfort food. In winter we always cook big batches and freeze in individual serves ready to defrost for a quick dinner option. This recipe is supercharged with chunky vegetables for a nutritional boost and so you don't have to worry about cooking extra as a side when serving. I've also added chicken livers as livers are a fantastic source of iron, copper and folic acid as well as all the fat soluble vitamins- A,D,E & K- which most of us need more off.
I love to serve with mung bean pasta or zucchini noodles, over a baked sweet potato or in a burrito salad bowl for an even healthier take.
2 tbsp olive oil or ghee
2 onions, finely chopped
3 carrot, finely chopped
4 celery, sticks, finely chopped
4 zuchhini, cut into small cubes
1 eggplant, diced
200g peas (frozen fine)
4 garlic clove, finely chopped
250g pack beef (or 100g beef, 100g veal) or 250g mushrooms for vegetarian option
200g chicken liver (optional)
1 heaped tsp tomato puree
400g chopped tomato
handful parsley to serve
sea salt, pepper or chilli powder for seasoning
Heat the olive oil or ghee in large deep frying pan. Add the onions, carrots, celery and garlic. Cook on medium heat for about 10 mins or until soft, adding a few splashes of water if the mixture begins to stick
Turn up the heat and add the mince and chicken livers if using. Fry for a few mins more to seal, breaking up mince with back of spoon.
Stir in tomato purée, pour over the chopped tomatoes, eggplant and zucchini and add a can of water. Simmer for 15 mins until the sauce is thick and vegetables soften, then season.
Add the peas to the sauce and simmer for 2 mins more until tender.
Image from https://www.cuisinecompanion.com.au/recipe/bolognaise