As we start to make our way into a new season I can’t help but feel excited for some cooler, cosier months. Im not talking Christmas or anything, I’ve never been a fan of the winter but I have a great appreciation for the beauty of Autumn and look forward to it almost as much as I do the Spring.
Now that we have settled into a new school year I am excited for some child friendly comfort food and what could be more child friendly or comforting than a beef bolognese? (Yes, I know… Another bolognese recipe).
This is actually my 10th clean eating bolognese recipe and it is just as delicious, if not more so than the rest of them. If you eat beef, then organic, grass fed beef is the way to go. It is definitely superior than box standard beef in my opinion and worth a few extra pennies.
I like to buy the best quality meat that I can afford. Higher welfare standards of animals and greater nutritional benefits are important to me but I also like to shop within my budget. By adding lentils to this recipe my meat goes further and lasts longer. This recipe actually feeds our family twice which makes buying higher quality meat more affordable.
This bolognese is wholesome and hearty and the perfect meal to feed the whole family after a busy day back to school and work. Serve it with wholegrain spaghetti (we used brown rice spaghetti) and top with fresh herbs and cheese.
You may also like:
- Clean Eating Turkey Lentil Bolognese
- Clean Eating Pork, Kale & Lentil Ragu
- Clean Eating Lentil Bolognese
Clean Eating Organic Beef & Lentil Bolognese
- Yield: 6 Servings
This bolognese is wholesome and hearty and the perfect meal to feed the whole family after a busy day back to school and work
- 1 teaspoon Oil of choice I used Avocado Oil
- 1 Red Onion diced
- 400 grams Organic Beef Mince
- 3 Garlic Cloves minced/finely grated
- 1 Tablespoon Tomato Pureee
- 150 grams Mushrooms diced
- 1 Courgette diced
- 1 handful Baby Spinach chopped
- 1 tin/carton Chopped Tomatoes
- 200 ml Water
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Fine Sea Salt
- 1 tin/carton Lentils drained and rinsed
- 4 Tablespoons Fresh Parsley to serve
- Place the oil, onion and been into a saucepan and cook over a medium/high heat until the beef is no longer pink.
- Add the garlic and tomato puree and stir.
- Add the mushrooms, courgette and spinach and stir again.
- Pour in the chopped tomatoes, water and seasoning and bring to a boil.
- Once bubbling, reduce the heat to low and cover with a lid. Simmer for 15 minutes.
- After 15 minutes remove the lid and stir in the lentils. Continue to simmer uncovered for another 5 minutes.
- After 5 minutes serve over your choice of wholegrain spaghetti and scatter with fresh parsley.