I have to say, I just love lasagne! I first started making this as I wanted to make lasagne from scratch. Well all but the pasta sheets. However that was all before I found out that eating dairy was giving me the spots all over my cheeks, so as the sauce is traditionally made with milk and cheese and then it’s baked with cheese all over! Lasagne had to go…sob! I do have it occasionally but not too often or my skin will suffer. Luckily this is a versatile sauce, now I have it just with wholegrain spaghetti.
I also made this with lentils instead of the beef as a vegetarian version. For a low carb option, you can use courgette instead of pasta.
- 1 kg organic minced beef or turkey mince
- 2 carrots, grated
- 2 celery sticks, finely diced
- 1 large onion, finely diced
- 3-4 garlic cloves, crushed and diced
- 250 ml red wine
- enough passata to cover, from glass jar
- fresh herbs eg. oregano, basil, rosemary leaves
- coconut oil
- In a large pot, heat the coconut oil. Add the carrots, celery, onion, garlic and herbs and cook for about 5 minutes.
- Increase the heat and add the beef and crumble using a fork and cook just until it looses it’s raw pink colour. Not too brown. Don’t worry about it not fully cooking.
- Add the red wine and let it simmer to boil off the alcohol.
- Next add the passata to cover the mixture with a little extra on top. I let this mixture simmer for as long as possible. The last time I cooked this it must have been six hours. You want the sauce to become thick before you serve.
- Serve with courgetti or organic wholegrain pasta.