You can add fresh or dried herbs if desired. To make the recipe low carb you can swap the carrots for squash. If dairy is tolerated serve with a sprinkle of grated parmesan.
Ingredients:
Method: Number of Servings 4 / Prep Time 10 Minutes – Cook Time 55 Minutes
1. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, 180 for fan assisted. Arrange the sliced carrots across a shallow oven tray with two tablespoons of beef tallow/fat of your choice. Transfer to the oven and roast for 30 minutes, turning halfway through. The carrots should be golden and tender.
2. Add the roasted carrots and any fat from the tray to a food processor along with the two cloves of garlic, a generous pinch of salt and two tablespoons of water. Blend well to combine until you have a thick, semi smooth paste.
3. While the carrots are blending, heat the remaining fat in a large skillet/frying pan over a low/medium heat. Add the diced onion and celery. Sweat the onion and celery gently for 5-6 minutes until tender.
4. Add the ground beef to the skillet with the onion and celery. Season with a generous pinch of salt. Increase to a medium/high heat and cook until the beef is browned all over, breaking the meat up with a wooden spoon as you go.
5. Add two cups of bone broth and the carrot purée to the skillet. Mix well to combine the purée and broth with the beef. Bring the sauce up to a gentle boil. Reduce down to a simmer and bubble gently for 15 mins until the sauce has reduced right down.
6. While the sauce is simmering, add the thinly sliced cabbage and a pinch of salt to a large saucepan with the remaining broth. Bring to a boil, then reduce to simmer. Stir often and continue to simmer until the cabbage is tender and the liquid is almost completely evaporated.
7. Toss the cabbage noodles with the carrot bolognese sauce to serve.
Nutritional Information Per Serving:
