Ingredients
Units
Bolognese Sauce
- 1 small brown onion
- 3 cloves garlic, peeled
- 1 handful of fresh basil leaves
- 2 sprigs of fresh oregano, leaves only (or 1tsp of dried oregano)
- 1/2 tsp fresh rosemary leaves (or 1/2 tsp dried rosemary)
- 50g ghee or olive oil, plus extra to grease the dish
- 400g vine-ripened tomatoes, halved
- 100g carrots, quartered
- 100g celery stalk, quartered
- 80g zucchini, quartered
- 80g red capsicum
- 350g minced beef (or lamb, turkey or chicken)
- 80g sliced mushrooms
- 100g tomato paste
- 1 tsp apple cider vinegar
- 1 tsp honey
- 1 1/2 tsp fine sea salt
- pepper to taste
White Sauce
- 500g almond milk (or milk of choice)
- 2 eggs
- 30g ghee or coconut oil
- 1 tsp dried onion flakes
- 1 tsp garlic powder
- 1/2 tsp honey
- 1 tsp herb salt or fine sea salt
- 40g tapioca starch
Pasta
- 500g pre-made Grain-Free Pastry from Primal Alternative (1 batch); or 500g Grain-Free Dough from Life-Changing Food cookbook (plain or paleo version)
- Optional
- 100g cheddar cheese, grated
- 50g parmesan cheese, grated
Also Needed
- Approx. 30 x 18cm baking dish (2L capacity)
- Baking paper
- Tapioca starch for dusting dough
- Rolling pin
Instructions
Bolognese Sauce
- Place onion, garlic and herbs into Thermomix bowl and chop 3 sec/speed 5.
- Add tomatoes, carrots, celery, zucchini and capsicum and chop 8 sec/ speed 5.
- Add ghee or olive oil, mince, mushrooms, tomato paste, vinegar, honey, salt and pepper to the TM bowl. Use a spatula to stir the ingredients and break up the mince. Cook 25 mins/Varoma/rev/speed soft.
Note: To cook in a pot on the stovetop, saute onions, garlic and herbs in ghee or olive oil, add mince and mushrooms and cook until browned, then add remaining ingredients and simmer on low heat until cooked through (approx 25 mins), adding a little water if needed.
White Sauce
- Place all the white sauce ingredients into TM bowl and cook 7 min/90C/speed 4.
Note: To cook in a pan on the stove, place all ingredients into a heavy-based saucepan and whisk while heating over med-high heat until sauce begins to bubble, reduce to med-low and keep whisking until sauce is thickened and smooth.
Assembling and Baking
- Preheat oven to 180C. Grease the baking dish with ghee or olive oil. Set the dish aside.
- Divide the pastry into 3 equal portions (approx 160g each) and roll into balls. Place one portion onto a large piece of baking paper, and dust generously with tapioca, turning it over to dust both sides. Flatten with hands to form a rectangle, then place another large piece of baking paper over the top of the dough and roll out to a rectangle approx. 30 x 18cm. Remove the top piece of baking paper. Trim the edges of the pastry to make it the same size as the dish.
- Spread a small amount of bolognese sauce into the bottom of the baking dish, to barely cover the base of the dish.
- Turn the pastry on the paper over to cover the base of the dish, then remove the remaining piece of baking paper.
- Spread half of the bolognese sauce over the pastry. Drizzle with 1/3 of the white sauce.
- Repeat with a second layer of pastry following the instructions above for rolling out, and remove the paper. Spread over the remaining half of the bolognese sauce and drizzle with 1/3 of the white sauce.
- Place the third layer of the pastry into the dish, remove the paper, then top with the remaining white sauce. Sprinkle over the grated cheese, if using.
- Bake for 25-30 minutes at 180C, until bubbling and golden brown. Rest for 10 minutes before cutting into pieces and serving.
Storage: Store in the fridge for up to 3 days, or in the freezer for up to 6 months.