Bolognese sauce - Nature’s Perfect Ingredient

This dish is one of my ultimate comfort foods. I love using it for a huge variety of dishes, not just with spaghetti. It’s great in a shepherd’s pie or lasagne and my Brown Rice Pasta Bake. It freezes well.

Serves 4-6

Ingredients

• 30g Lucy Bee coconut oil
• 200g onions, chopped
• 2 garlic cloves, chopped
• 100g celery, diced
• 200g carrots, chopped
• 500g Aberdeen Angus beef mince
• 1 tbsp dried mixed herbs
• 100ml red wine (optional)
• 150g sun-dried tomatoes, finely chopped
• 1 x 400g tin chopped tomatoes
• Himalayan salt and ground black pepper

Method

1. Preheat the oven to 140°C/275°F/ gas mark 1.

2. Heat the coconut oil in a heavy-based saucepan, then add the onions, garlic, celery and carrots and sauté for 10 minutes over a low heat, stirring occasionally, until softened and lightly coloured.

3. Tip in the meat and cook until browned, then stir in the mixed herbs and season well with the salt and pepper. Pour in the red wine, if using, then increase the heat and cook, uncovered, until all the liquid has evaporated.

4. Add the sun-dried tomatoes and tinned tomatoes, then bring to the boil, cover and cook in the oven for 2 hours until all the flavours have mingled. Alternatively, cook on the hob over a low heat.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.