Spag Bowl
With 6 types of veggies – this is a one pot wonder of goodness. If you are starting out – half the veggies you add and build up as you go!Gluten free/ Dairy free/ Soya free/ Grain free
Ingredients
- 400 g Minced beef
- 600 ml Passata
- 1 Courgette
- 3 Rashers Unsmoked Nitrate free bacon chopped
- 2 White or red onions
- 2 Carrots
- 2 Sticks Celery
- 1/2 Cup Kale No stems
- 1/2 Cup Cooked butternut squash
- 2 Cups Water or vegetable stock
- 5 Gloves Garlic crushed
- 2 Bay leaves
- 1 tbsp Dried oregano, rosemary and basil
- Salt and pepper to taste
Instructions
- Start by preheating the oven to 180/350/Gas Mark 4
- Wash all your vegetables, peel the carrots, garlic and onions, and then chop them roughly so that they can go into the blender
- Place all the vegetables into the blender aside from the kale and squash and blitz until fine
- Then take a large casserole dish with a lid and place onto medium heat – add bacon and cook through
- Add in the blitzed veggies and cook for 5 minutes whilst stirring
- Add in the minced beef and the herbs and cook until the meat is brown
- Add butternut squash and stir, along with the water and passata if using
- Place into the oven for 1 hour with the lid on. When you remove from the oven sprinkle in the kale and stir
- Serve with pasta and salad
