Nomato Bolognese
Whether it's due to allergies, inflammation, chronic pain or acid reflux, some people will be recommended to remove the nightshade group of vegetables due to their histamine promoting powers. When it comes to those nightshade-free scenarios, one of the key things I get asked is how to substitute tomatoes in sauces...
Well in my divine bolognese recipe I give you the speediest of solutions. The depth of flavour is perfect & it can be devoured by those who fall into the symptom categories above & those who haven't a care in the world alike.
For a meat free version you can use cooked lentils, chickpeas of crumbled tofu/tempeh.
Key Facts
- Nightshade free
- High in protein
- Gluten free
- High in protein
Ingredients
- 500g grass fed beef mince
- 2 large celery sticks
- 1 large leek/onion (or 1/2 fennel if dealing with digestive issues)
- 350g chestnut/shiitake mushrooms
- 300g cooked beetroor
- 500ml water or bone broth
- 1 tablespoon each tamari, balsamic vinegar, dried oregano
- 3 crush garlic cloves (again leave out if dealing with digestive issues)
Preparation
01
Heat a large wide based pan, crumble in your meat & leave to brown without stirring for 2 minutes, then roughly break up with a wooden spoon & cook for a further 2 minutes. Remove from the pan & leave to one side.
02
Add finely diced celery, onion/leek/fennel & the oregano to the meat pan, sauté on low until soft for around 8 minutes.
03
Then add the mushrooms (roughly chop) & let them cook down for 2 minutes before adding the meat & the garlic.
04
Blend the beetroot with the broth/water until smooth, add to the pan with the tamari & vinegar, cover with a lid & simmer very gently for 10 minutes.
05
Uncover & reduce for 25 minutes then you’re done!
Serve as you desire, use within 4 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
