BABY MARROW SPAGHETTI BOLOGNAISE

For the Bolognaise sauce: 2 tablespoons olive oil

1 onion, chopped 1 clove garlic, crushed 2 ribs celery, chopped 2 carrots, peeled & grated 1 apple, cored & grated

500g beef mince ½ cup sundried tomatoes

1 cup chicken stock 1 tablespoon tomato paste 1 tablespoon dried oregano a small bunch fresh basil leaves, chopped (or

1 tablespoon basil pesto) For the baby marrow noodles:

6 large baby marrows, washed and ends trimmed

1 tablespoon olive oil grated Parmesan cheese to serve

To make the Bolognaise sauce, heat the olive oil in a large pot and fry the onion until light golden brown. Add the garlic, celery, carrots and apple and fry a few minutes more. Remove the vegetables and cover with a dish cloth till needed. Now brown the mince in batches until cooked through. Return the vegetables to the pot and add the sundried tomatoes, chicken stock, tomato paste and herbs. Cover and let simmer for 30 minutes.

In the meantime make the baby marrow ”spaghetti” by cutting the marrows with a julienne slicer. Otherwise, cut lengthways into thin strips (about 2mm thick), then cut each slice into strips (you should get five or six strips out of each slice). Heat a little olive oil in a pan over high heat and flash fry the noodles – two minutes tops. Remove from heat and pile onto serving plates. Top with Bolognaise sauce and serve with a sprinkling of grated Parmesan cheese.

GRAIN FREE, SUGAR FREE, DAIRY FREE, LCHF & PALEO FRIENDLY (IF YOU LEAVE OUT THE CHEESE) THIS BOLOGNAISE SAUCE IS PACKED WITH VEGGIES – A GOOD WAY TO GET YOUR KIDDIES TO EAT THEIR FIVE A DAY WITHOUT EVEN KNOWING IT.