A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Sunday, 15 July 2012

Penne Bolognese...

Serves: 4 (with left over sauce for 2)
   Drizzle of extra virgin olive oil 
   300g dried rice and corn penne (I use organ gluten free pasta)  
   2 brown onions, finely chopped
   4 garlic cloves, diced
   1kg extra lean beef mince
   1/2 medium red chilli, seeded and finely chopped
   80ml  white wine
   1/2 750ml bottle tomato passata (so 375ml)
   800g can diced tomatoes
   1 cup kalamata olives, pitted, sliced in half (lengthways)
   2 1/2 cups button mushrooms, peeled and sliced
   1/3 cup fresh basil leaves, chopped 
   1/2 cup freshly chopped flat-leaf parsley 
   Salt and pepper to taste 
Parmesan 'Cheese' - taken from Oh She Glows
   1/2 cup toasted sesame seeds
   2 tablespoons nutritional yeast
   1/4 teaspoon sea salt
  1. Cook the pasta in a large saucepan of salted boiling water, with a drizzle of olive oil, following packet directions. Drain.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the onion and mince for 5 minutes or onion has softened. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the passata, canned diced tomato and olives. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens. Add water if needed.
  3. Add basil, mushrooms and parsley. Toss to combine. Season with and pepper. 
  4. Meanwhile toast sesame seeds until lightly browned and then them into a blender along with the yeast and sea salt. Process for 30-60 seconds.
Divide pasta and sauce among serving bowls. Top with parsley or basil and parmesean 'cheese'.

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