A childhood favourite recreated with speed…a thick luscious sundried tomato infused bolognese sauce, lots of good quality organic grass fed beef mince, served on a bed of new to me rutabaga noodles!
Spaghetti Bolognese was possibly my favourite meal as a child; I’d look forward to it of a Tuesday evening. We had a pretty unchangeable weekly meal plan in our house and Tuesday was always pasta day. Granted at the time I was a hell of a lot more interested in the pasta than the beef…oh how things change!
Rather than post another time consuming recipe, even if those beef ribs are completely hassle free, sometimes you just need something you can whip up without more than a quick trip to the store on the way home from work; or you might even be lucky enough to have picked up the ingredients as part of your staples for the week.
I pretty much always have some beef mince in the freezer and passata or canned tomatoes on hand; sundried tomatoes dry packed are another must have pantry staple, they just add so much flavour! I’m also quite partial to a nibble on them as I cook! My savoury salty addiction if you will.
This beefy bolognese sauce came about having seen Sonia’s loaded cauliflower on Instagram and although I initially intended on recreating something along similar lines I was eager to see if my julienne peeler could work it’s magic on a rutabaga (more commonly known in Ireland as a Swede or Turnip!)…
As luck would have it…it worked a charm!!! A little steaming and I had myself some of the best veggie “pasta” I’ve had! Move over zucchini noodles I have a new found noodle love! What’s key is slicing your rutabaga so that it allows for you to create medium length noodles down the side; holding on to it at the same time is the somewhat tricky part but once I got going it was a synch!
The addition of olives is optional but highly recommended…a nice adult twist to a rich sundried tomato laced bolognese sauce. Thick, meaty and hella satisfying! It was a meal filled with “um’s” right the way through to the end of the leftovers.
I whipped up a little non dairy “cheese” sauce for a final pre serving drizzle. Packed with nutritional yeast goodness, the whole lot mingled together was positively epic!
What’s your favourite quick and easy weeknight meal? Do you have a favourite pasta alternative?
Paleo Sundried Tomato Spaghetti Bolognese
Prep Time: 15 minutes
Cook Time: 1 hour
Keywords: saute entree gluten-free grain free low-carb sugar-free paleo beef swede sundried tomatoes olives
Ingredients (Serves 2 -3)
- 1lb (454g) round steak organic beef mince meat
- 2 tbsp ghee or coconut oil
- 1 onion minced
- 2 crushed garlic cloves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 6 sundried tomatoes (dry packed rehydrated in 1/2 cup boiling water for 20 minutes)
- 400g (1 can) chopped tomatoes
- 125ml (1/2 cup) veggie or beef stock I used Dr.Coys 100% clean bouillon.
- 15 – 20 pitted olives (I used a mix of green and kalamata)
- Himilayan Salt and Black Pepper to taste
- Handful fresh basil leaves
- Rutagbaga spaghetti, to serve (created using a julienne peeler or spiralizer)
- 1/4 cup (60g) raw cashew butter or 1/2 cup (60g) raw cashews soaked for 8 -12 hours or overnight
- 1/2 cup (125ml) unsweetened almond milk
- 1/2 tsp garlic powder
- 2-3 tbsp nutritional yeast
- Himalayan Salt and Black Pepper to taste
Fry mince meat in melted coconut oil or ghee over a medium heat for 8 – 10 minutes; until light browned. Set to one side.
Add a little more ghee or coconut oil to the pan and cook off onion and garlic in any remaining fat from the beef for 5 minutes.
Add all other ingredients to the pan/pot along with the exception of the cooked beef.
Bring to the boil and simmer for 30 minutes over a low heat. Blend until almost smooth or desired consistency.
Return beef to the sauce and leave to simmer for a further 20 minutes.
Meanwhile steam rutabaga noodles for 10 minutes either in a steamer or in a bowl in the microwave with about 1/4 cup (60ml) water. Alternatively blanch in boiling water for 8 – 10 minutes.
Drain before serving.
Blend together all “cheese” sauce ingredients, season to taste.
Season bolognese before serving over rutabaga noodles, drizzle with “cheese” sauce and sprinkle with fresh basil. Dig in! I like to give everything a good mix up and drizzle the whole lot with a little extra “cheese” sauce!