Ingredients
Bolognaise Sauce
- 2 tsp. tomato paste
- 1/2 tsp. black pepper
- 2 tsp. himalayan pink salt
- 3 basil leaves
- 2 tsp. olive oil (leave out for fat-free option, add a splash of water instead)
- 2 garlic cloves, chopped
- 1 onion, chopped
- 600 mL tomato passata
- 500 g Beef Mince
Vegetables
- 1/3 bunch of silverbeet, chopped roughly
- 1 medium-large zucchini, spiralised
- 2 bunches of broccolini, chopped roughly
Instructions
- Make the bolognaise sauce by heating up the oil in a hot saucepan, add the onion and garlic and cook until soft.
- Add the beef mince and cook until browned, stirring often (approx 2-3 minutes)
- Add the tomato passata, tomato paste, salt, pepper, basil. Put the lid on the pot and bring to a boil.
- Reduce the heat to a gentle simmer and cook for approximately 20 minutes or until sauce thickens, stirring often.
- Whilst the bolognaise is cooking put a large pot with a steamer to boil, add the silverbeet and broccolini. Steam for approx 5 minutes or until both vegetables are tender. Strain and set aside.
- Once cooked, divide the sauce into 5 x freezable/heatable containers.
- Divide the spiralised zucchini in half and add each half to 2 of the containers (on top of the bolognaise sauce).
- Add the steamed silverbeet onto 1 of the container.
- Divide the steamed broccollini in half and add each half on the remaining 2 containers.
- Place the lids onto each container and allow to cool before refrigerating / freezing.
