text: Bone Broth Bolognaise – Naughty Naturopath Mum
  Bone Broth Bolognaise
  Most of us have our own tried and tested Bolognaise recipe I'm sure. Maybe passed on from mum or maybe even Nonna? (which in that case we should call it bolgnese which is the Italian spelling, bolognaise being French!)
  I have adapted my bolognaise over the years to suit a good lashing of bone broth being included.
  This is why I'm sharing my recipe as so many of you have asked me how to include more bone broth into your diet without just sipping on it straight! This is an easy recipe that my kids love also and I LOVE when I get a good dose of bone broth into them without them knowing.
  This is due to the gut healing and immune boosting properties of bone broth which you can read more about and find the recipe for HERE.
  This recipe makes a lot of bolognaise which is fantastic as you can stretch into a few meals like spaghetti one night and nachos the next night or freeze some for those busy nights. Other points worth knowing about this recipe: it is dairy free, gluten free, grain free, sugar free, paleo and whole30 compliant.
  Make sure you have a nice big pot to use so it fits everything in - think 6-7 litre size. This could also be made in a slow cooker and I have done several times. Mostly I use a big pot on the stove top. Be prepared to have it cooking on a low heat for at least 3-4 hours before you want it ready as the longer the cooking time, the better.
  2 tblspn high quality fat or oil that is fine for high heat
  500 grams of grass fed beef mince
  500 grams of free range pork mince
  700 grams of fresh tomatoes and capsicums or 700 grams tomato passatta
  2 cups of bone broth (recipe here)
  2 carrots (cut in large chunks)
  1 medium sweet potato (cut in large chunks)
  1 large zucchini (cut in large chunks)
  3 stalks of celery (finely chopped)
  2 tblspns of oregano
  2 tblspns of thyme
  2 tblspns of cinnamon
  2 tblspns of stock concentrate (I use a stock concentrate recipe from the thermomix EDC or use 1 tblspn of good quality salt as substitute)
  3-4 garlic cloves (crushed and goes in at the very end!)
  Prepare your veggies (except onion and celery) into a mince-like substance by using your thermie, blender or food processor. Add your roughly chopped carrot, sweet potato and zucchini and blend or pulse until you have it all chopped up finely but not so much that it's mush! Set aside.
  Ok, so if you are using your home made broth, you would have a layer of fat that has cooled on top of your broth jar. Use this fat disc to fry your first ingredients. You be the judge of how much you would like (more fat = more flavour!) I use about 1/4 of the fat disc from my jar. Otherwise pop your tallow, lard, ghee, butter, coconut oil, oilve oil etc. in your big pot on high heat.
  Add onion and saute until transparent and then add your mince.
  When the mince is about half browned, add your cinnamon, thyme and oregano.
  Stir this all in and then add your 'minced veggies', tomatoes, your tomato paste, your stock concentrate or salt, your finely chopped celery, your bone broth and bay leaves. After this is all stirred through, turn heat to a simmer.
  Leave to cook for 3-4 hours (minimum) on low heat so you still have that simmer going. Leave uncovered for a thicker sauce or leave lid on for a 'soupier' sauce! The reason I like to cook this recipe for a while is to thoroughly cook the sweet potato as this is the 'sweet' part of your dish. As there is no sugar in this recipe, I find the sweet potato a very important element.
  Just before serving, add your crushed garlic. I add my garlic at the end of cooking my dishes and just leave the heat of the dish to slightly cook it and disperse the flavour. This will allow the anti viral, anti bacterial and general immune boosting goodness of the allicin intact. Allicin is the medicinal component of your garlic that is released when crushed (in the juicy bits).
  Serve with zoodles (zuchinni noodles) and sprinkle with cheese or nutritional yeast.
  Make into a nachos with sweet potato chips as a base.
  Use in lasagne with layers of cooked veggies like eggplant, sweet potato and zucchini and my creamy dairy free sauce, found in this recipe HERE.