Smoky Chilli Biltong Bolognese

Smokey Biltong Bolognese

Paleo/Grain Free/Egg Free

Serves - 2

Preparation Time - 10 minutes

Cooking Time - 20 -25 minutes


  • 1 tbsp coconut oil or ghee
  • 1 heaped tbsp finely chopped onion
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (200g) mixed mushrooms...chestnut, button, oyster, chanterelle
  • 2 tbsp (30g) tomato paste
  • 1/2 cup (125ml) beef stock/bone broth or red wine...
  • ⅓ cup (80ml) passata
  • ½ tsp chili powder
  • ½ tsp dried cumin
  • ½ tsp dried oregano
  • Pink Himalayan Rock salt and Black pepper to taste
  • 100g Chili Stript Snacks


  1. Melt oil or ghee in a large pot. Saute garlic, onion and carrot for 5 - 10 minutes; until soft and translucent.
  2. Add the mushrooms and cook for a further 5 minutes.
  3. Add in the remaining ingredients with the exception of the Stript Snacks, bring to the boil and simmer for 15 - 20 minutes; until desired consistency. Stir through Stript Snacks Biltong and season to taste.
  4. Serve with zucchini or spaghetti squash noodles! The heat of the bolognese sauce will be enough to heat through the zucchini noodles or simply give blanch them in a colander by pouring over boiling water. The spaghetti squash should be roasted before scooping out the “noodles”!

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