Spag Bowl
vicky_blossomhealth
2024-08-14
Spag Bowl
With 6 types of veggies – this is a one pot wonder of goodness. If you are starting out – half the veggies you add and build up as you go!
Gluten free/ Dairy free/ Soya free/ Grain free
PREP TIME
20 min
COOK TIME
1 Hour
TOTAL TIME
20 min
COURSE
Main Course
SERVINGS
4 Servings
INGREDIENTS
400 g Minced beef
600 ml Passata
1 Courgette
3 Rashers Unsmoked Nitrate free bacon chopped
2 White or red onions
2 Carrots
2 Sticks Celery
1/2 Cup Kale No stems
1/2 Cup Cooked butternut squash
2 Cups Water or vegetable stock
5 Gloves Garlic crushed
2 Bay leaves
1 tbsp Dried oregano, rosemary and basil
Salt and pepper to taste
INSTRUCTIONS
Start by preheating the oven to 180/350/Gas Mark 4
Wash all your vegetables, peel the carrots, garlic and onions, and then chop them roughly so that they can go into the blender
Place all the vegetables into the blender aside from the kale and squash and blitz until fine
Then take a large casserole dish with a lid and place onto medium heat – add bacon and cook through
Add in the blitzed veggies and cook for 5 minutes whilst stirring
Add in the minced beef and the herbs and cook until the meat is brown
Add butternut squash and stir, along with the water and passata if using
Place into the oven for 1 hour with the lid on. When you remove from the oven sprinkle in the kale and stir
Serve with pasta and salad
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