Bolognaise with an Asian Twist

The other night it was 6pm and no plans had been made for dinner (again). There was a steady stream of little people making ‘hungry’ statements. We needed a meal on the table, and quickly!

Thankfully there was some beef mince in the fridge, but we had precious little in the way of vegies ☺

Thanks to some inspiration from one of our favourite food bloggers (and sending the children off to read a book together quietly), less than 20 minutes later we were sitting down to a hot meal.

Not only does this recipe feature pantry staples, it is grain free, low carb, and AIP / paleo friendly. It was also a bonus that this bolognaise didn’t contain tomato (which tends to cause some reflux problems for some in our family).

And our only vegetable – the humble carrot –  supplied a gorgeous colour and the crunch …

Easy Bolognaise with an Asian Twist

1kg beef mince

2 cloves garlic, minced

2 tbsp tamari or soy sauce

2 tbsp orange juice (or 1tbsp lemon juice)

1/2kg carrots, made into noodles, shaved ribbons or julienned

fried shallots or toasted sesame seeds, to serve

Instructions

1. If necessary, pat mince dry with paper towel.
2. Heat a large heavy-based frypan over medium-high heat. Add mince and garlic, stirring frequently, until well browned and cooked through.
3. Meanwhile, place carrot noodles in a large bowl and cover with boiling water. Place a dinner plate over the bowl as a ‘lid’ and let carrots soften as you finish preparing the mince.
4. Stir through soy sauce and orange or lemon juice through the mince. Taste, and season if necessary.
5. Drain carrots well, then place on a plate topped with the mince mixture.
6. Serve garnished with fried shallots or toasted sesame seeds.

Serves 4

Based on a recipe by Jules Clancy