Bolognese rainbow sauce 1

Bolognese rainbow sauce

500g steak mince

1 x Kallo Beef Stock cube – gluten and dairy free

1 large handful handful dried mixed herbs

1 tablespoon tomato puree

1 splash of balsamic vinegar

1 glass red wine

1 medium red onion

3 cloves crushed garlic or 1 dessert spoon of garlic puree

3 sticks celery

1 large carrot

1 small courgette

1 small yellow pepper

2 handfuls of chopped mushrooms

1 tin of chopped tomatoes

Season with salt and pepper

I always chop and prepare all the vegetables first, so I can add them as I am going along. Brown the meat in a large pan over a medium heat, season with salt and pepper, add the stock cube and stir it around so it melts into the meat. I always use the Kallo branded stock cubes, as they are gluten free and usually a bit lower in sodium than other brands. They are easy to find, usually amongst all of the other brands and not particularly pricey.

Next, add garlic, onions, splash of balsamic vinegar, tomato puree and then the wine. The balsamic vinegar sweetens the onion and adds a nice warmth to the sauce. Cook gently until meat is really brown and the garlic and onions are soft. Next add the carrot and celery and let them soften, keep stirring over the gentle heat. Once they are looking softer add the courgettes, pepper and mushrooms. Season again and keep moving until they start to soften too. Stir in the tinned tomatoes, let it heat up til it bubbles and then turn it back down and cover with a lid so it simmers very slowly. Cook it as slow as you can for at least an hour until the meat is really soft and the vegetables have all softened. Keep tasting and if it needs extra flavour, you can always add a bit more garlic, a sprinkle of herbs, a splash more wine or some more tomato puree. I don’t think I ever do it the same way twice, I just taste and add and taste and add until I am happy.

Sometimes, I transfer it to my slow cooker at this point and leave it on low for several hours. The flavours really come together and the meat is always nice and soft, which the children definitely prefer and I am just happy that they have eaten a meal containing seven different types and colour of vegetables, not to mention good quality lean meat. A naturally nutritious dairy free, gluten free, wheat free meal. No particular cooking skill or fancy expensive ‘free from’ ingredients required.


One comment

  1. Pingback: Cookies and cakes update – new and improved recipes « feeding my intolerant child

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