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This pimped up winter bolognese-style sauce is filled with grounding winter vegetables that are both hearty and filled with nutrients that will aid your immune system, circulation and gut health. You can serve it over gluten free pasta, zucchini or sweet potato noodles, “slim” noodles (made from konjac root) or it tastes great just on its own. It freezes well and is great for lunch the following day.


Winter Vegetable Bolognese
Serves 5-6

3 Beetroots grated
4 Carrots diced finely
4 Celery sticks chopped finely
3 Zucchini diced finely
1 Onion finely diced
2tbsp Olive oil or Coconut oil
500g Beef mince
680g Tomatoes crushed
Salt and Pepper to taste

Warm oil in a large pot and cook onion and celery until translucent. Add beetroot, carrot and zucchini and saute for 10mins or until vegetables start to soften. Add mince and cook, stirring occasionally for 5 mins. Add crushed tomato and 2cups of water and bring to the boil. Reduce heat and simmer for 20mins. Taste and season. Once all vegetables are soft and broken down and the liquid has cooked down the dish is ready to serve.


With gratitude,
Emma (Nutritionist)