Versatile Bolognaise sauce

dairy-free; gluten-free; sugar-free & yeast-free


2 tbsp olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 green pepper, chopped
3 celery stalks and their leaves, chopped
500 g ostrich, beef or lamb mince
4 tomatoes, chopped or one can chopped tomatoes 
1 tin tomato paste
2 tbsp flour (chickpea or wheat flour)
1 tsp apple cider vinegar
2 cups filtered water
4 carrots, crated
4 baby marrows, grated
2 tbsp fresh mixed herbs
2 tsp herbal salt

Place the olive oil, onion, garlic, green pepper and celery in a deep-sided saucepan and fry gently for 5 minutes, stirring occasionally. Add the ostrich meat and brown lightly. Add the tomato, flour, vinegar, herbal salt and simmer for 2 minutes. Add the water and bring to the boil. Reduce heat and simmer for 55 minutes with the saucepan lid on. Stir occasionally. Add the carrots, baby marrows and herbs and cook for a further 7 to 10 minutes. Serve on brown rice or pasta and top with freshly chopped coriander. 

Optional: Can add red kidney beans for variety or to stretch the meat. Cubed aubergine can also be added to the onion and garlic mix. 



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