Bolognese Lettuce Cups Recipe

Gluten-free, wheat-free, dairy-free, high protein, dinner

Spaghetti Bolognese is delicious, I’m not denying that. However, here is a lighter version that I promise will satisfy. This dish does require an hour and a half in the oven so do give yourself enough time. It’s well worth it!

As a variation, you could serve the Bolognese on zucchini noodles.

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 large brown onion, diced
• 2 garlic cloves, crushed
• A handful of rosemary leaves, picked and chopped
• Chili flakes (optional) to taste
• 2 celery sticks, finely chopped
• 3 medium carrots, finely chopped
• 2 sprigs fresh thyme, leaves removed from the stem (stem discarded)
• 500g grass fed beef mince
• One glass (150ml) red wine
• 1 teaspoon dried oregano (or a tablespoon of freshly picked leaves)
• 500g fresh tomatoes, finely chopped
• 200g passata (tomato puree)
• 5 mushrooms (button or Swiss brown), wiped and chopped
• 3 sundried tomatoes, finely chopped
• 1 teaspoon dried oregano (or a tablespoon of freshly picked leaves)
• A small handful of fresh basil leaves, torn
• 2 teaspoons coconut/rapadura sugar
• Sea salt and cracked black pepper to taste
• ½ cup quinoa, rinsed
• Cos lettuce leaves, rinsed and dried

Instructions

1. Preheat oven to 180°C.
2. Heat the olive oil in a large, heavy based pan for which you have a lid (I like to use my Le Creuset).
3. Add the onion, garlic, rosemary and chili flakes (if using) and sauté on low-medium heat for a couple of minutes. Add the carrot, celery and thyme and sauté for a further couple of minutes.
4. Add the meat and continue frying for 2-3 minutes, and then add the wine. Add the chopped tomatoes, passata, mushrooms, sundried tomatoes, oregano, basil and sugar.
5. Season with salt and pepper to taste, stir well and bring to a gentle simmer. Cover with a lid and place in the for ninety minutes, tasting after one hour and adding more salt/pepper if needed.
6. Towards the end of the cooking time, cook quinoa as per instructions.
7. To serve, grab a lettuce leaf, add a little quinoa and top with Bolognese.