Superfood Bolognese

Name: Superfood Bolognese
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6
Ingredients: 1 large onion; 200g Mushrooms; 2 carrots; 2 sticks Celery; 6 - 8 olives (optional); 500g Beef; 500g Pork Shoulder; 1 tbsp Arrowroot; 1 tbsp Tamari or Coconut Aminos; 1 Tbsp Worcestershire Sauce; Knob of Butter; 2 Tbsp Balsamic; 1 Tin Chopped Tomatoes; 150g Black Pudding (cubed); 2 Tbsp Oregano; Splash Red Wine (optional); 4 pieces Bone Marrow (soaked overnight in salt water)

210 mins

Labour of love

serves 6

Preparation Time: 30 mins

Cooking Time: 180 mins

Dan Kirkham

This Bolognese packs loads of animal derived nutrients and tastes delicious. The sauce is rich but with no overwhelming flavours from the liver or black pudding, so it’s a great way to smuggle the goodness in without anyone knowing. #sneakynutrition!

Ingredients Method

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1 large onion
200g Mushrooms
2 carrots
2 sticks Celery
6 - 8 olives (optional)
500g Beef
500g Pork Shoulder
1 tbsp Arrowroot
1 tbsp Tamari or Coconut Aminos
1 Tbsp Worcestershire Sauce
Knob of Butter
2 Tbsp Balsamic
1 Tin Chopped Tomatoes
150g Black Pudding (cubed)
2 Tbsp Oregano
Splash Red Wine (optional)
4 pieces Bone Marrow (soaked overnight in salt water)

In your willpowders basket

Method

Blend the onion, mushrooms, carrots, celery and olives in a food processor and fry in some butter for 10 minutes.
Whilst your veggies are cooking, mix the chopped beef, pork and liver in a bowl with the arrowroot, tamari/coconut aminos and Worcestershire sauce and some salt and pepper. Toss it all together so the meat is fully covered. This will give the sauce a thicker texture and some more flavour.
Add the balsamic and the tomatoes and stir in the black pudding and oregano. Cook this for another 15 minutes until the meat is sealed on all sides, and then add your splash of wine if you are using it.
Meanwhile, dry off your marrow bones and fry them in some butter on both sides.
Transfer the mix to your slow cooker and then place the marrow bones on top. Cook on high for 3 hours. When the time's up, scoop out what is left in the marrow bones and mix in to the ragu.
Serve with pasta and enjoy.