A Classic Recipe that every Mom should have up her sleeve. Pair it up with pasta, use it as a lasagna filling or a simple baked potato topping. This recipe makes enough for two huge serves, so eat one tonight and freeze the rest for another nights dinner (when you just don’t feel like cooking).
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More Classic Clean Eating Recipes
Remake the Classics
Making the change to Clean Eating and cutting out processed foods doesn’t have to be hard. Learning to remake some of your families favorite meals using real food ingredients is easier than you think.
A couple generations ago, all food was made from scratch in home kitchens. Cooking from scratch doesn’t need to take up a lot of your time either. I know this recipe is a little on the long side (and I promise it’s worth waiting for), but don’t be put off – it’s more of a dump and cook kind of recipe that only takes around 20 minutes of prep work and then it basically cooks itself.
You can take a few shortcuts to save yourself slaving away in the kitchen.
Cheat when you Can
If you can find a way to make cooking quicker and easier – do it! Do what works for your family. When I’m stuck for time and don’t have a batch of this bolognese pasta sauce available, I choose the next best thing – bottled pasta sauce. I simply add it to my meat and vegetables for a quick 25 minute weeknight dinner. Remember to read the ingredients and make sure that your sauce contains no additives or nasties. Your ingredient list should simply contain tomatoes, vegetables and spices (you can see my my cheats version of this recipe here).Print
- 2 tbsp olive oil
- 2 red onions, peeled and finely chopped
- 1kg / 2lbs beef mince / ground beef
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 teaspoon dried rosemary
- 1 organic low-salt beef stock cube (or vegetable cube)
- 5 cloves garlic, crushed
- 4 tablespoons tomato paste
- 4 x 400g cans tomatoes in juice (I like plum tomatoes for this recipe)
- 2 large carrots, peeled and chopped
- Heat 1 tablespoon of the oil in a frypan over medium heat. Add onions and cook until they start to soften, without browning (6-8 minutes). Transfer to a medium-sized stock pot or slow cooker.
- Heat remaining oil then add the mince to the frypan. You may need to cook half at a time if your pot is too small. Season with salt and pepper. Turn up the heat to high so it can brown. Transfer to the pot with the onions.
- Add all remaining ingredients to your pot (or slow cooker) and stir to combine.
- If you are cooking in a pot on the stove: Simmer with lid on (but leave a little gap for air to escape) over lowest heat for 2 hours, stirring every now and then to prevent sticking. Remove from heat. (If you prefer your sauce thicker, continue simmering for up to an hour longer and remove the lid to allow evaporation.)
- If you are cooking in a slow cooker: Turn to high and cook for 4 – 6 hours. The longer you leave it, the thicker the sauce will be.
- Taste for seasoning and add more salt and pepper as needed.
- Allow the sauce to cool fully before putting in the fridge or freezing. It will keep in the fridge for 3-4 days or it can be frozen for up to 6 months in sealed containers.
For more delicious and nutritious recipes from Clean Eating with Kids, check out all our family friendly Clean Eating Recipe here.