This is the very first recipe I learned when I began cooking from scratch. I started making this as I wanted to make lasagne from scratch. Well, all but the pasta sheets back then when I was still a teenager.

I consulted all of my mothers recipe books and combined a few recipes into this easy Bolognese sauce recipe. I still change things up depending on what’s in the fridge. I sometimes add sliced mushrooms, change the mince to turkey for a lower fat option, or switch to lentils for a vegan version.

For a low carb option you can use courgette instead of pasta. You use a potato peeler to shred the courgette into noodles!

Ingredients:

• 1 kg (organic grass fed) beef minced
• 2 carrots, grated
• 2 celery sticks, finely diced
• 1 large onion, finely diced
• 3-4 garlic cloves, crushed and diced
• enough passata to cover, from glass jar
• fresh herbs eg. oregano, basil, rosemary leaves
• olive oil

In a large pot, heat the olive oil. Add the carrots, celery, onion, garlic and herbs and cook for about 5 minutes. Increase the heat and add the beef and crumble using a fork and cook just until it looses it’s raw pink colour. Not too brown. Don’t worry about it not fully cooking.
Next add the passata to cover the mixture with a little extra on top. I let this mixture simmer for as long as possible. The last time I cooked this it must have been six hours. You want the sauce to become thick before you serve.

I hope you’ll enjoy this recipe. Keep in touch on Facebook, Twitter, Pinterest and Instagram for updates and feel free to ask me any questions you may have.

Emma x