Online information evening: NLP and Health & Wellness Coaching - Tuesday 9th January 2018, 7pm
Please contact the office to register on 01 531 1150 or via the button below
This week’s IHS favourite comes courtesy of Nita Brennan, from our enrolment and marketing team, or should we say from Sweff the Chef, Nita’s very lovely and very talented sister, who happens to be a health food chef. Check out her blog at www.sweffthechef.com
This recipe is a twist on a classic, but boy does that twist work. Why have we never slow-cooked our Bolognese before? When it comes to easy, family friendly and veggie packed recipes, they don’t come much better. Enjoy!!
(Serves 8-10 – depending if you can leave it alone ☺)
2 Packets of organic mince meat approx. 700g
4 Red roasted peppers (You can buy these in jars if you wish)
3 Cloves of garlic
2 Stalks of celery
1 Tin plum tomatoes
2 Tbsps. tomato puree
2 stalks rosemary
Small handful of basil
1. Put all ingredients, except the rosemary and the mince, into a food processor
2. In a frying pan cook the mince and the rosemary together until browned and fully cooked (approx. 10 mins), then add to the veg puree
3. Throw the whole lot into a slow cooker and turn it onto hot/high. Leave to cook for 4-6 hours. 4 is ok, 6 is best, 8 is a whole new level!! If you don’t have a slow cooker then just put it into a pot on a low heat for the same amount of time!
And voila…..yep – that’s it.