SERVES – FOUR

PREP TIME – 10MINS

COOK TIME – APPROX. 1.5 HOURS – CAN REDUCE COOKING TIME TO 30MINS BY USING ONLY 1X BOTTLE OF PASSATA SAUCE

NOTES – CAN SUBSTITUTE RED CABBAGE FOR COS/ ICEBERG LETTUCE ALSO

INGREDIENTS

  • 2tbsps coconut oil
  • 1 brown onion, chopped finely
  • 2 garlic clvoes, crushed
  • 2 celery stalks, chopped finely
  • 2  carrots, chopped finely
  • 1 tbsp tomato paste
  • 500g beef mince
  • 2x 700g bottles of passata (low salt)
  • 1 red cabbage
  • 1 avocado, sliced
  • sea salt & pepper

METHOD

  1. Melt half the coconut oil in a deep, heavy based saucepan over medium to high heat. Saute onion, garlic, celery and carrot until soft.
  2. Add mince and cook until browned.
  3. Stir through the tomato paste for approx. 1 min then add the passata and mix to combine.
  4. Reduce heat to low and simmer for 1-1.5HRS, checking every 30mins to ensure that the base of the bolognese isn’t burning.
  5. Meanwhile, just before serving, pull apart individual cabbage leaf layers and rinse them under running water. Dry each layer, ready to assemble.
  6. Scoop bolognese into cabbage leaves, top with sliced avocado, then season and enjoy!

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