Many thanks to Cath on the Facebook Group for sharing this recipe!
Ingredients: (to make 6 portions)- 1kg of lean minced beef
- 3 medium-large onions
- 2 500g cartons of Passata (I use Cirio)
- 2 safe beef stock cubes (I recommend Telma kosher stock cubes if you can get them. Such a good taste. Otherwise whatever you can get hold of that works…)
- Brown sauce (I use Stokes because it’s GF)
- 3 large courgettes
- Olive oil
- Whatever cheese is best tolerated – lots of it, grated.
- TIP Redwood cheezly grates well if frozen first and there is a dairy and soya free version.
- Big pan
- Some oven dishes
Method: - In a giant pan, with plenty of olive oil, soften the onions very finely chopped. Do this until they are completely cooked – say 15 mins on a high heat at first, then gentler, covered.
- Add all the mince, breaking it up very small in the pan and cook through. (Ie stir, cover for a few mins, stir again, and repeat until all brown)
- Crumble the stock cubes into the onions and mince.
- Add several squirts of the brown sauce if you’ve got one you can use.
- Add the Passata, turn the heat up, and cover to bring up to a steady bubble.
- Uncover and turn right down for a nice long simmer – 15 mins, or so…
- Slice courgettes into slices about 1-2mm thick – nice and fine. Lay the slices on the bottom of all the oven dishes you’re using, one slice thick, with just a slight overlap – you’re not aiming for massive thick layers of courgette – it won’t soften properly if you do that.
- Once the bolognese is cooked, season well with black pepper or smoked cayenne and then alternate layers of sliced courgette with sauce in the dishes.
- Cover with grated cheese.
- Cover with a very tight layer of foil.
TIP 1 - I always dip the top layer of courgette in the sauce, so that there’s sauce on top of that top layer – otherwise it’s not so nicely cooked.TIP 2 - This dish is a meat heavy but a pulse and vegetable mixture could make it entirely vegetarian.TIP 3 - Please note if you have small people who are a bit concerned about the texture of courgette, it might be worth grating it and making the layers out of that, instead. Changes the bite of it a bit. You then only need to cook for 30-40mins uncovered.
To cook (must defrost first – this won’t do from frozen), put in the oven at 200C with the foil on for 25 mins, then take foil off and do 25mins more.
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