Ingredients:
- 3 tbsp Extra virgin olive oil
- 500g beef mince
- 2 small Carrots, grated
- 1 Zucchini, grated
- 1 Onion, diced
- 1 Garlic clove, minced
- 1 x 500ml Passata
- 2 tbsp Tomato paste
- 1 tbsp Liver powder
- 1 Celery stick, thinly sliced
- 1 tin of your favourite legumes or beans (I love lentils, red kidney beans or cannellini beans)
- 2 x Bay leaves
- 2 cups Kale or spinach, roughly chopped
- Salt & Pepper
- 1 packet Emmer spaghetti
Serve with parmesan
Method:
1. Prepare all the vegetables.
2. Heat the olive oil over low to med heat and sauté onion until translucent and smelling good.
3. Add the mince and break up it up a spoon as it sautés.
4. Add the remaining ingredients (except the spaghetti) and let simmer on low heat for at least 30mins.
5. When ready to serve removed the bay leaves, cook the spaghetti and serve with a nice grating of parmesan! Bon appétit!
Recipe & Image from Holly Nash Nutritionist @paradise_pantry
