Ingredients
- For beef and tomato sauce:
- 500gm grass-fed beef mince
- 1 white onion, peeled and chopped
- 3 garlic cloves, peeled and finely chopped
- 2/3 cup dry red wine
- 3 cups tomato passata (it’s basically a fresh tomato puree, comes in large jars or you can puree your own from scratch; diced canned tomatoes are fine, just process them into smoother consistency first)
- 3 tbsp olive oil
- 1 tbsp ghee or coconut oil
- 2/3 tsp sweet paprika
- 2/3 tsp black pepper
- 1 +2/3 tsp sea salt
- For layers:
- 1 large parsnip, peeled and sliced into thin disks
- 1 large eggplant, peeled and sliced into disks (a little thicker than the parsnips, about 1/2cm)
- 3 medium zucchini, sliced vertically into thin ribbons
- 4 button mushrooms, slices
- A handful of fresh basil leaves, torn
- 2-3 handfuls of baby spinach leaves or English spinach
- Ghee and olive oil for cooking
- Optional topping – 1 1/2 cup of ricotta cheese + 2-3 tablespoons of grated Parmesan cheese
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Recipe and Photo credit:eatdrinkpaleo / CC BY-NC-NDFor instructions please visit:eatdrinkpaleo