Spaghetti Bolognese-ish

Cook Time:

30 - 40 minutes

Serves:

3-4 people

Spaghetti Bolognese-ish

400 g lean, grass fed free range beef mince
1 teaspoon powdered fenugreek
1 Carrot peeled, grated and chopped small
150 g chopped/diced streaky bacon
A couple of twists of salt and pepper
2 teaspoons dried Oregano
1 teaspoon dried Thyme
1 dried Thai red Chilli (optional) chopped
150 millilitres red wine
1 dessert spoon tomato puree
1 dessert spoon oil (I used vegetable oil)
1 tin of chopped tomatoes
400 millilitres gluten free vegetable stock
50 g parmesan (optional)
4 – 5 sprigs of flat leaf parsley (optional)

Begin by heating the oil in a saucepan and, when hot, add the chopped bacon to stir fry until the bacon begins to brown. Then add the beef mince and powdered fenugreek then stir in while stir frying until the mince has all been browned, continue by adding the carrot, stir fry for about a minute then add the wine. Stir then simmer until the wine has reduced to almost nothing then add the stock, tomatoes, Oregano, Thyme, Salt, Pepper and tomato puree then stir thoroughly. Bring everything to the boil and lower to a fast simmer, keeping it simmering and reducing for 30 – 40 minutes until you have a thick mass with little sauce. Serve with gluten free spaghetti and grated Parmesan on top before adding the sauce and topping with chopped flat leaf parsley leaves.