Serves 10

Ingredients

1kg beef mince (grass fed organic where possible)

700g jar of tomato passata

1-2 onions finely chopped

4 cloves of garlic

2 carrots finely chopped

2 sticks of celery finely chopped

1 small stalk rosemary finely chopped

1 bay leaf

600g mushrooms (3 punetts)

2 tablespoons tomato paste

3 heaped tablespoons of Bone Broth Body Glue and 2 cup of water (Gevity) (or homemade broth 2 cups)

Handful of pitted prunes (optional)

Salt to taste

Method

1. Process the mushrooms in a food processor. I like to make a paste but you can process until course if you prefer. You can also process in a nutribullet -you will need to add water to the mushrooms.

2. Add some ghee or olive oil to your large pot. On medium heat gently fry off your onions, carrots, celery, garlic and rosemary. Stir until the mixture softens.

3. Increase heat and add your mince. Cook until browned and then add the tomato paste and cook off for a minute.

4. Add the passata and Bone broth (and water). Add a little red wine if you like the taste of it here.

5. Stir and add the bay leaf and processed prunes (for sweetness) On a low heat cook for 2-4 hours stirring occasionally. During cooking add salt to taste. 

6. This will cook down to a glistening, delicious sauce. Serve on pasta (I use the red pulse pasta here) or on zoodles, or veggies. Kids have no idea that this sauce is packed with mushrooms. Add any herbs that you like towards the end of cooking.

This amount should make enough to freeze a portion for another day.

 

How to make chicken broth

Its so easy to make your own, if you’ve had a whole roast chicken on the weekend. Put the carcass into a slow cooker, or heavy lidded pan with plenty of water, on the lowest heat for 8-24 hours. I often add in carrots, onions, celery and any other vegetables that might be past their best. Stalks from a bunch of coriander are great here as they add a fabulous flavour. Add a big splash of apple cider vinegar. Add salt. Chicken wings are also good to use as they make the stock nice and gelatinous.

Strain it all through a sieve and freeze a few portions if you’re not using it all up. This is great added to soups, stews for flavour and goodness.