I’m sending this off to you from sunny Puerto Escondido – home of the Mexican Pipeline- aka ridiculously terrifyingly large waves with equally ridiculous crazy people who surf them! (Makes for great entertainment during sunset cervezas through).
We’re on the last leg of our Mexican Honeymoon and it’s been divinely relaxed. Days full of yoga, fruit smoothies, beach walks and sunset cervesas.
It’s been incredible to have this down time after a whirlwind of a wedding week that was unbelievably blissful in a whole other way. More on that later!
I pre-planned this bad boy for you as I know Brisbane is now fully in winter mode (meaning singlets don’t cut it anymore) aaanndd I’m stealing this recipe off of my Husband (had to sneak that in).
So if you don’t like it, you can blame him 😉 Hahaha..this marriage is off to a good start.
This Healthy Spaghetti Bologonese is a weekly regular at our place as it’s super easy to make, it’s healthy, tasty and you can make lots of it at once which means lunch for the next day or leftovers to have on hand in the freezer.
It’s also incredibly versatile. I like to eat it over zucchini ‘noodles’, sometimes a plate of spinach and rocket and my husby loves having it on top of rice and quinoa pasta.
And if you have picky eaters in the house- this recipe is an easy way to sneak in lots of veg without them even knowing!
I’ll be popping in again soon with some highlights of the trip and some of my favourite ways to stay healthy whilst travelling!
Until then – go make this tonight and enjoy a hot lunch for tomorrow.
Adios Amigos! (Yes I’m lame 😉
Healthy Spaghetti Bologonese
500g Organic Grass-Fed Beef Mince
1 Cup Water or Chicken Stock/Bone Broth
2 Tbsp Olive Oil
3 Roma Tomatoes
1 Jar Tomato Passata
1 Large Red Capiscum
2 Medium Carrot
2 Zucchini (Save one for the zucchini noodles if you want to have them)
5 Brown Mushrooms
3 Cloves of Garlic
3 Tsp Oregano
1 Tsp Thyme
Salt to taste
Whole Wheat or Rice/Quinoa Pasta
Parmesan Cheese to top
Freshly chopped Parsley and/or Basil to top
Heat the oil on low-medium heat and add in onion and garlic, cook until fragrant and translucent. Add in the mushrooms, carrots and herbs and sauté for a minute or two.
Next, add in the mince and cook until mostly browned. Toss in the tomatoes, zucchini and capsicum and then pour in the tomato passata and your water or broth.
Cover the pot and cook on low for at least 1 hour. This helps to bring out the flavour and create a really rich sauce!
Crockpot option: Repeat the first Step (sauté the onion, garlic, mushrooms, carrots and herbs) and then add to a crockpot with the rest of the ingredients. Cook on low for 4-6 hours and enjoy!
Serve over zucchini noodles, mixed greens or pasta and top with freshly grated parmasean cheese and basil or parsley.