Slow-cooked bolognaise


  • 2 tablespoons of organic coconut oil
  • 1 large brown onion, finely chopped
  • 1 heaped teaspoon of minced organic garlic
  • 1/2 teaspoon of mince chili (more to taste)
  • 2 finely chopped celery stalks, including the leaves
  • 6 medium mushies, sliced
  • 1/2 a red capsicum, chopped up
  • 1 peeled carrot, grated
  • 2 teaspoons of dried oregano
  • Same of parsley
  • Same of basil
  • Himalayan or grey salt
  • Pepper
  • 750grams of organic, grass-fed mince. I use mainly beef but sometimes a mixture of beef and lamb.
  • 150 grams of quality ham, sliced into small strips
  • A few good sploshes of red wine
  • A splash of balsamic vinegar
  • 3 tins of crushed organic tomatoes – or 8-10 large tomatoes finely sliced if you prefer not to use canned foods. I use them rarely so I don’t worry about it. Rarely to me means less than twice per month.

Additional, to serve

  • Fresh basil
  • Fine-sliced, or grated pecorino or organic parmesan
  • Silverbeet or kale, steamed just before serving


Heat coconut oil. Cook onion, chili and garlic until the onion is soft and starting to go clear. Add all of your chopped veg (best to chop them beforehand, or things start to feel out of control).

As you stir veg, add in salt, pepper and herbs. More coconut oil if needed.

Once veg are softening, add your mince meat. You need to keep working this until it is well cooked. Make sure the mince is fully cooked and then add chopped ham, followed by wine. Allow it to to reduce down for 5 minutes or so. Add balsamic.

Finally, add tomato and more salt if needed. Serve on steamed greens such as silverbeet.

Did you know?

When you stop using pre-made pasta sauces you will notice how much less salty and sugary the dish tastes. I add the balsamic vinegar for a little sugar and flavour, and you can certainly add a good amount of Himalayan salt to taste.

With bolognaise, the longer it cooks the better it tastes! Give it at least 45 minutes of brew-time (hence the ‘slow cooked’), but know that it will generally taste better the next day.