This bolognese sauce is packed with vegetables and has gut-healing power from the bone broth. A nutritious and delicious sauce you can enjoy atop zoodles (zucchini noodles), baked sweet potato, wholegrain or gluten free pasta, brown rice or quinoa. We’ve included a vegetarian version of this pregnancy recipe too.

| Serves 8-10 |

Ingredients

1-2 tbsp coconut oil, butter or ghee

1 brown onion, finely chopped

2-4 cloves garlic, crushed

1kg organic beef mince*

3 sticks celery, chopped

1 large carrot, grated

1 small zucchini, grated

1 tbsp tomato paste

1 tbsp ground paprika

2 tbsp dried basil or mixed Italian herbs

2 tsp ground cinnamon

700g tomato passata in a glass bottle

1 cup homemade or organic bone broth or vegetable stock

½ cup (125g) butternut pumpkin, steamed and pureed

½ cup (125g) sweet potato, steamed and pureed

1 cup spinach, finely chopped

salt and pepper to taste

*replace the beef mince with 2 x 400g can of lentils and transform this recipe into a vegetarian dish

Method

Melt the coconut oil in a large pot over medium heat and sauté onion and garlic until transparent.

Turn up the heat and add the mince, paprika, mixed herbs and cinnamon. Stir occasionally until the mince is browned and all the liquid has evaporated.

Stir through the grated carrot and zucchini, then add the tomato passata and stock. Simmer on low heat for 10 minutes.

Add the butternut pumpkin and sweet potato and simmer for a further 15 minutes.

Add spinach and check to make sure you’re happy with the consistency of the sauce. Add more stock if it’s needed and simmer for 10 minutes.

Add salt and pepper to taste.

Serve atop zoodles (zucchini noodles), baked sweet potato, wholegrain or gluten free pasta, brown rice or quinoa.