Bolognese with Zoodles recipe

A healthy lunch or dinner recipe for pasta without the bloat – Zoodles with Bolognese

Ingredients
1 tablespoon olive oil
1 red onion, finely diced
1 garlic clove, crushed
1 stick celery, finely chopped
1 carrot, finely diced
400 g lean organic minced beef
150 g button mushrooms, sliced
3 truss tomatoes, finely diced or 1 x 400 g tin organic diced tomatoes
1 cup vegetable stock
1/3 cup organic tomato passata
1 teaspoon Worcestershire sauce
1 dried bay leaf
4 thyme sprigs
Celtic sea salt and ground pepper
4 large zucchini
shaved parmesan and small basil leaves, to serve

How to
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 tomato, stock, tomato passata, Worcestershire sauce, bay leaf and thyme. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until the sauce has thickened. Season to taste.

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.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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