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Clover Bolognaise



Recipe By Iné Reynierse
Bolognaise sauce:
1 medium red onion, finely diced

1 - 2 Tbsp avocado/coconut oil
1 kg beef mince
2 Tbsp chopped fresh herbs of
choice or parsley, oregano, chives, basil and thyme
1 tsp crushed garlic (or more to
1½ Tbsp BBQ spice (sugar free)
1 x 400 ml can chopped tomatoes
in juice or passata sauce
1 cup cooked, drained, pumpkin puree
2 Tbsp xylitol/honey
Salt and black pepper to taste

Grated Parmesan or cheese of choice for garnishing.
For the bolognaise sauce, heat the oil in a heavy-bottomed
pot and sauté the onion until soft. Add the mince, herbs, garlic
and BBQ spice and brown. Add the tomatoes, pumpkin and xylitol and taste to
see if more salt or pepper is required. Simmer on medium heat and reduce for 10 –12
minutes, and then remove from heat.
As soon as the meat sauce is ready, prepare the kohlrabi/baby marrow

Kohlrabi Pasta:
6 – 8 medium kohlrabi bulbs, peeled and spiralized (you could mix kohlrabi, turnips and baby marrows according to local availability.)
1/3 cup water
pinch of salt
1 Tbsp avocado oil

In a pot on medium heat, add the water, salt and veggie pasta. Place the lid on and steam the pasta for 4 – 5 minutes, checking that the water does not reduce too quickly.  Add the oil as soon as the pasta starts to feel tender and cook for another minute or two.  You don’t want them too soggy, so aim for soft with a slight crunch. Drain any excess water.
Pile the veggie spaghetti onto plates, top with meat sauce, garnish with cheese of choice
and enjoy!

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