Beef Organ Bolognese

• 1 white onion
• 1 celery stick
• 1 carrot
• 3 garlic cloves, crushed
• 500g organic grass feed beef mince
• 1 can (400g) chopped tomatoes
• 1 tbsp tomato puree
• 2 tbsp Organised
• A small bunch of basil leaves, finely chopped
• A drizzle of olive oil or a knob of butter for cooking
• Salt & pepper to taste
• Serve with: 1 spiralised courgette per person & plenty of freshly grated parmesan

Method

1. 1

   For best results add the onion, celery and carrot to a food processor and pulse few times until they are all chopped to a fine consistency. Alternative using a sharp knife dice them really small

2. 2

   Add the olive oil or butter to a large frying pan on a medium heat. Once hot add in the chopped vegetables. Cook for 5-8 minutes until the onion starts to caramelise.

3. 3

   Add in the crushed garlic and cook for 1 more minute. Keep stirring to prevent from burning.

4. 4

   Add in the beef mince and stir everything together. Let the mince brown slightly for 5 minutes before adding in the tinned tomatoes, tomato puree and Organised.

5. 5

   Mix everything well, turn the heat down to a simmer, cover with a lid and let the sauce cook gently for 40 minutes to 1 hour.

6. 6

   Stir from time to time to prevent the sauce sticking to the bottom of the pan.

7. 7

   Using a vegetable spiralizer or a peeler create ribbons or noodles out of your courgettes.

8. 8

   Remove the sauce from the heat and add in the chopped basil. Season with salt and pepper.

9. 9

   Stir the sauce through the courgetti and serve with plenty of grated parmesan.