Mung bean vermicelli noodles are great for this dish, paired with the juice pulp and mince it makes for really delicate healthy pasta that the kids will absolutely love. If you can’t have mung beans use spaghetti squash noodles or zucchini noodles.
500g organic beef, goat, lamb or kangaroo mince
700g jar of organic pasatta
3/4 cup tomato paste
1 litre of homemade stock (any flavour)
3 medium brown onions
1 litre of vegie juice pulp (lemon ok, but no other fruits) or
5 small carrots, 5 celery sticks (leaves included), 2 med zucchinis.
5 cloves of garlic
5 anchovy fillets (optional)
3 sticks or fresh rosemary (or 3 tsp of dried)
Handful of fresh basil leaves (or 3 tsp of dried)
3 dried bay leaves
1 ½ tbsp Himalayan sea salt
½ tsp pepper
3 tbsp organic fat
250g packet of bean thread vermicelli noodles (mung bean)
If not using juice pulp, wash and roughly chop vegetables. Then finely dice one variety at a time in a food processor. Don’t mix vegetables as you won’t be able to get a fine dice.
In a large pot fry the onions in fat. Add pulp or diced veggies and fry until just softened.
Add mince, stir to break up all lumps and cook until browned.
Add all remaining ingredients and bring to boil. Reduce heat and simmer for min 1 hour until sauce is reduced and thick.
Add salt and pepper to taste if required.
Cook noodles according to pack. Chop them up pour into large mixing bowl. Add most of the bolognaise (I usually have about 1 litre left to freeze), stir and serve.