Bolognese with Zoodles
Serves: 4
Ingredients:
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 1 garlic clove, crushed
- 1 carrot, finely diced
- 400 g lean organic minced beef
- 150 g button mushrooms, sliced
- 2 x 400 g tin organic diced tomatoes
- 1/3 cup organic tomato passata
- 1 tbs oregano (I use a mix of Italian herbs)
- Celtic sea salt and ground pepper
- 4 large zucchini
Method:
- Heat the olive oil in a large non-stick frying pan over medium heat.
- Add the onion, garlic, celery and carrot and cook for 5 minutes or until softened.
- Add the mince and cook for a further 5 minutes or until browned, breaking up any lumps with the back of a wooden spoon.
- Add the mushrooms and cook for 1 minute, then add the tomatoes and Italian herbs. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Season to taste, I am normally very generous with my seasoning.
- Meanwhile, using a vegetable spiraliser or vegetable peeler and knife, cut the zucchini (skin on) into thin, noodle-like strips (zoodles). Set aside in a sieve over a large bowl.
- To serve, toss the zoodles through the bolognese sauce and top with parmesan and basil leaves.
I batch cook so I will typically double the bolognese and freeze some. It freezes very well and is an easy, nutritious meal for busy evenings.