Feel-good Spag Bol
Feel-good Spag Bol
4
1 hours
Italian
Pasta bolognese is comfort food with benefits. You get high-quality protein from the beef, iron and B vitamins for energy, and a hit of fibre from carrots, celery, onion and mushrooms. Each serve lands at around 50 g protein and 9 g fibre so it actually fuels you.
If pasta sometimes leaves you bloated or sluggish, add a little gut support. Pair your bowl with Digest + Fibre to keep things moving and enjoy that bolognese without the discomfort
Ingredients
- 500 g organic grass-fed beef mince
- 2-3 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, finely chopped
- ¼ bunch parsley, finely chopped
- 2 cloves garlic, chopped or minced
- 1 × 140 g tomato paste
- 2 × 400 g cans finely chopped tomatoes
- 1–2 bay leaves
- 500 ml beef bone broth
- 200 g mushrooms, finely chopped
- Salt and pepper to taste
- 500 g pasta, to serve
- 80 g grated Parmesan, to serve
- Green lettuce, to serve
Directions
Heat a little oil in a large pot on medium. Add the beef, season with salt and pepper and brown well for 8–10 minutes until most moisture evaporates.
Add onion, carrots and celery straight into the beef. Cook together 10–12 minutes until softened and lightly browned.
Add parsley, garlic, tomato paste, chopped tomatoes, bone broth, bay leaves. Season and bring to a boil.
Lower to a simmer, cover and cook 1-2 hours, stirring occasionally, until thick and rich. Add mushrooms for the final 15-20 minutes.
Cook 500 g pasta in salted boiling water until al dente. Drain, divide into 4 bowls and spoon over the sauce and top with grated Parmesan. Serve with a side of green lettuce.
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