Paleo Spaghetti Bolognese with Zucchini Noodles

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and grate the carrot.

Finely chop the celery, garlic and brown onion.

Add the onion, garlic, carrot and celery to the frying pan and saute until softened.

Add the mince and continute to fry until browned.

Add the correct amont of stock and the chopped tomatoes.

In a frying pan, heat some olive oil over medium heat.

Stir through the tomato paste and italian herbs. Season with salt and pepper.

Lower the heat of the bolognese and allow to simmer gently.

Thinly julienne the zucchini into spaghetti.

In another frying pan add the zucchini with a drop of water lightly steam until softened. Season with salt and pepper.

Distribute the zucchini noodles among serving plates.

Distribute the bolognese atop the zucchini noodles and serve.