Spaghetti Bolognese

This is a very rich meat sauce for pasta. Yes, it does have a fairly large amount of wine and tomatoes in it but, given the amount being made, each individual serve is still be fructose friendly (less than 30ml of wine, 100g tomatoes, 1/8 garlic clove per serve). Must be served with gluten free pasta to be fructose friendly.

Cooking Time - 2.5 hours

Serves - 8-10

• 1/2 tbsp olive oil
• 3 sticks of celery, finely diced
• 2 medium carrots, finely diced
• liberal pinch asafoetida powder
• 1 clove garlic, crushed (this could be omitted and/or replaced with garlic oil if you are sensitive to garlic)
• 500g lamb mince
• 500g veal mince
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tsp dried oregano
• 1 cup of red wine
• 1 eggplant, diced fairly small (I like to salt mine and then rinse and dry it before cooking but this is optional)
• 2 x 400g tinned tomatoes, blended so there are no lumps
• 1L, half chicken stock/half water
• 1 bunch of chives finely chopped
• 1 handful fresh basil leaves shredded

1. Heat oil in a large saucepan. Add carrot, garlic and celery. Cook on medium to low until soft and browning.
2. Put eggplant on a lined, greased cooking tray (I used olive oil spray). Spray with oil. Place in a 180C oven for 15-20 minutes (until brown), turning once or twice. Set aside.
3. Add meat and dried herbs. Break up the meat as best you can using a fork, spatula or whisk. Brown off. Keep cooking on low to medium heat until all the liquid has dried from the meat.
4. Add the wine. Cook at simmer until reduced.
5. Add the tomatoes and eggplant. Bring to boil and cook at simmer for 2 hours. Add a little of the stock if it gets dry. Do not stir too much.
6. Just before serving stir in chives and basil. Serve on gluten free pasta with parmesan cheese.

This sauce is suitable for freezing.

Alternatives - would taste very good with polenta instead of pasta.