Umami Gut-Loving Bolognese

Ingredients

Sauce

• 2 garlic cloves, peeled
• 1 onion, peeled and halved
• 20g olive oil
• 400g tomatoes, canned or fresh (diced)
• 3 tsp oregano, dried
• 2 tsp basil, dried
• 2 tsp parsley, dried
• 1 tsp harissa
• salt & pepper to taste

Bolognese

• 1 stalk leek, rinsed and sliced
• 500g mince
• 3 cloves garlic, minced
• 2 tbsp SEAL Bone Broth Concentrate
• 1/4 cup tomato paste
• 1 tbsp miso
• 500g veggies, chopped coarsley (onions, celery, zucchini, cauliflower, carrots)
• 2 cups pasta sauce
• 1/2 - 1 cup of water (optional)
• salt & pepper to taste
• 400g your favourite pasta
• choice of sauerkraut for serving
• parmesan, grated

Instructions

Pasta Sauce

Step 1

Blitz the onion and garlic in a food processor until finely diced. Drizzle in olive oil and proccess until well combined.

Step 2

Add in tomatoes. Process until coarsely chopped. Add in herbs, salt, and pepper to taste.

Step 3

Cook in a saucepan under medium heat for 30 minutes and aromatic, stirring regularly. If you would like a thicker consistency, continue to simmer for a further 20 minutes.

Bolognese

Step 1

In a large greased fry pan, add in the leeks. Cook under medium heat until caramelised and softened. 

Step 2

Add in mince, using a spatula to break up the mince into smaller pieces.

Step 3

Once the mince is almost browned, add in garlic, bone broth concentrate, tomato paste, and miso. Stir until well combined.

Step 4

Add the pasta sauce and some water to loosedn the consistency of the sauce if it's too thick. Allow to come to a boil and hten lower the heat to a gentle simmer.

Step 5

Cook for 30 minutes, stirring occasionally unti the sauce is rich and has a thick consistency.

Step 6

Serve with cooked pasta, a dusting of grated parmesan, and a good spoonful of your choice of kraut. (We think it goes deliciously with Tasmanian Pepperberry Kraut!)