I know everyone says their bolognese is the best, but this one actually is! I love the smokiness from the smoked paprika, and the addition of lentils and mushrooms adds some welcome fibre and vitamins to a traditionally “meat-heavy” dish.
Makes: 6 cups
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 small beetroot, peeled & roughly chopped
- 1 large carrot, roughly chopped
- 1 brown onion, diced
- 2 tsp coconut oil or ghee
- 2 cloves garlic, chopped
- 150g mushrooms, finely diced
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 500g grass-fed beef mince
- 2 tbsp tomato paste
- 400g tin tomatoes
- 1 cup stock or broth
- ½ cup red lentils, rinsed well
- 1–2 tsp tamari
- ½ tsp dulse flakes (optional)
Method
- Pop beetroot and carrot into food processor and blitz or, alternatively, grate vegies.
- Place onion and oil in large saucepan and cook until soft.
- Add garlic and mushroom and cook for another few mins.
- Add smoked paprika and oregano, and stir through.
- Add beef and cook for a few mins, until meat is starting to get some colour.
- Add tomato paste, beetroot, carrot, tomato, stock, lentils, tamari and dulse if using, and stir to combine.
- Cook on low simmer for around half an hour, adding some sea salt and black pepper to taste.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
