Bolognese Stuffed Sweet Potatoes

INGREDIENTS

4 sweet potatoes

400g organic, grass-fed minced beef

2 cans of chopped organic tomatoes

3 carrots

3 celery stalks

1 white onion

2 garlic cloves

1 tsp dried porcini mushrooms

20g flat leaf parsley

Salt and pepper to taste

2 tablespoons coconut oil

Parmesan

METHOD

Chop the onions, carrots, celery, and garlic.

Heat the coconut oil in a large casserole dish and add the chopped onions, carrots, celery and garlic.

Allow it to brown a little and then add the minced beef and brown for a further 5 minutes.

Add the chopped tomatoes, salt and pepper and bring to the boil.  Reduce the heat and simmer for about 2 hours.

Wash the porcini mushrooms well.  Add a cup of hot water and soak for about 20 minutes.  Add this to the sauce once it is ready.

About 50 minutes before the bolognese sauce is done, heat the oven to 200C.  Add the sweet potatoes to a tray, add some salt and olive oil and bake for 40 minutes.

Chop the flat leaf parsley and grate the parmesan cheese.

Slice the sweet potatoes enough to open it up to add the sauce.  Pour the Bolognese sauce into the sweet potatoes and top with parmesan and flat leaf parsley and serve.