Anna Dumplings: Spaghetti Bolognaise

Hello Sweet Readers, winter is finally here.
Make sure you are well covered and drink plenty of soup, liquid and eat tasty hearty meals to stay warm and cosy!
Today I would love to share my secret version recipe of the classic "SPAGHETTI BOLOGNAISE". Everybody has their own version of this family favourite. I have a little twist to it. I use a wedge of orange (which enhances the sweetness of the beef mince) and I serve it with Mung Bean & Potato Noodles to make it gluten free. But you can use whatever noodles / pasta you like for this.

I have been testing and trialling a fair bit to get it just how I like it. Both Mr Wong and I can't get enough of it. It's super tasty and delicious. You can freeze the left over in containers for lunch or dinner. Enjoy xoxoxo

I used:
A large pot (To cook the pasta sauce and stop the sauce spitting out and making a mess)
A wok (This is fantastic to stir fry the beef mince)

Serve 4 - 6
Ingredients for Pasta Sauce:
5 x Truss tomatoes (chopped into quarters)
1 Tbs Fresh Oregano (2 x stems)
1 Tbs Fresh Marjoram (2 x stems)
1 Tbs Fresh Thyme (2 x stems)
3 Tbs Fresh Parsley (4 x stems chopped finely)
1 Tbs Chopped garlic (10 grams)
1 Tbs Coconut oil ( You can use any cooking oil)
1/4 Tsp Ground White Pepper
1/4 Tsp Ground Black Pepper
1 x Tub Tomato Paste (140 grams)
1/2 Cup Water
2 Tsp Brown Sugar
2 Tsp Salt

Ingredients for Beef Mince Mixture:
500-600 grams Beef Mince (I used organic beef)
2 x Zucchini (sliced)
1/4 orange (1 x Wedge)
1/4 Cup Red Wine
1 Tbs Chopped garlic (10 grams)
1 Tbs Coconut oil (You can use any cooking oil)
1/4 Tsp Ground White Pepper
1/4 Tsp Ground Black Pepper
1 & 1/2 Tsp Salt

Garnish:
1 Tbs Shaved Cheddar Cheese
1 Tbs Shaved Parmesan Cheese