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Plated meal

Paleo Spaghetti Bolognese with Zucchini Noodles

  • Low Calorie
  • Low Carb
  • Meat
  • Beef

Who says comfort food can’t be wholesome? Try our Paleo Spaghetti Bolognese, gorgeously meaty served atop low-carb zucchini noodles. An easy weeknight meal that packs big flavour with none of the bad carbs.

Nutrition Per Portion

  • Calories

    468

  • Carbs

    22.4g

  • Fat

    29.9g

  • Fibre

    6.2g

  • Protein

    30.2g

  • Sugar

    14g

  • 0.0 min

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

  • 1.0 min

    Peel and grate the carrot.

  • 2.5 min

    Finely chop the celery, garlic and brown onion.

  • 5.5 min

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

  • 6.5 min

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

  • 8.5 min

    Add the mince and continute to fry until browned.

  • 10.0 min

    Add the correct amont of stock and the chopped tomatoes.

  • 12.0 min

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

  • 13.0 min

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

  • 15.0 min

    Thinly julienne the zucchini into spaghetti.

  • 18.0 min

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

  • 20.0 min

    Distribute the zucchini noodles among serving plates.

  • 22.0 min

    Distribute the bolognese atop the zucchini noodles and serve.

  • Ingredients

    Beef Mince

    Carrot

    grated

    Celery

    finely chopped

    Brown Onion

    finely chopped

    Beef Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Tomato Paste

    Zucchini

    Italian Herbs

    Chopped Tomatoes

    Olive Oil

    1 tablespoon per person

    Garlic

    finely sliced

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