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Bolognese, a family favourite and a weekly staple in most households this recipe is so good who needs pasta.


Bolognese Sauce
  •  1 kg of minced grass fed meat beef, pork, veal or a combination
  • 5 rashers of bacon (optional)
  • 2 Carrots peeled and chopped
  • 2 Stalks of celery chopped
  • 1 head of broccoli chopped
  • 5 to 6 tomatos chopped
  • 1 white or brown onion diced
  • 1 to 2 cloves of garlic depending on personal taste
  • 1/2 cup fresh basil
  • 1 cup of homemade bone broth
  • 1 tablespoon olive oil
  • 3 table spoons dried oregano
  • Salt and pepper to taste


Zucchini Noodles
  • 4 Medium sized Zucchinis
  • Olive Oil to coat pan
  • Salt


Bolognese Sauce
  • Heat oil in large pot or deep frying pan
  • Add the chopped bacon (if including) to the fry pan and cook for about 2 min until just starting to cook.
  • Add onion and garlic to pot or pan combine with the bacon add cook for another 3 to 5 min or until the onion turns transparent.
  • Add the mince meat to the bacon, onion and garlic mix and combine.
  • Cook the meat until it browns, about 10 mins, stir in tomato paste.
  • Add chopped vegetables and continue to cook for 2 to 3 min.
  • Add the bone broth, chopped tomatoes, dried oregano, fresh basil and salt and pepper.
  • Reduce heat to low and simmer for 3 hours, alternatively transfer to a slow cooker and cook for 3 hours.
  • Add extra salt and pepper to taste.
Zucchini Noodles
  • Use a Julienne peeler to make zucchini noodles or a vegetable peeler to peel thick zucchini ribbons
  • Heat oil in fry pan.
  • Add zucchini noodles or ribbons to pan and season with salt and pepper.
  • Stir for 3 to 5 min, be careful not to over cook as zucchini with be to soggy.


Serves 6 people, left overs can be used the next day as a topping 0n roasted sweet potato, topped with guacamole and served with salad or put in a container and frozen for quick and easy meal during the week.