Paleo Spaghetti Bolognese with Zucchini Noodles
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
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Beef Mince
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Carrot
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Celery
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Brown Onion
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Beef Stock
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Tomato Paste
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Zucchini
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Italian Herbs
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Chopped Tomatoes
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Olive Oil
-
Garlic
|
Beef Mince |
Carrot |
Celery |
Brown Onion |
Beef Stock |
Tomato Paste |
|
Zucchini |
Italian Herbs |
Chopped Tomatoes |
Olive Oil |
Garlic |
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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.
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1.0 min
Peel and grate the carrot.
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2.5 min
Finely chop the celery, garlic and brown onion.
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6.5 min
Add the onion, garlic, carrot and celery to the frying pan and saute until softened.
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8.5 min
Add the mince and continute to fry until browned.
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10.0 min
Add the correct amont of stock and the chopped tomatoes.
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5.5 min
In a frying pan, heat some olive oil over medium heat.
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12.0 min
Stir through the tomato paste and italian herbs. Season with salt and pepper.
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13.0 min
Lower the heat of the bolognese and allow to simmer gently.
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15.0 min
Thinly julienne the zucchini into spaghetti.
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18.0 min
In another frying pan add the zucchini with a drop of water lightly steam until softened. Season with salt and pepper.
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20.0 min
Distribute the zucchini noodles among serving plates.
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22.0 min
Distribute the bolognese atop the zucchini noodles and serve.
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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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Reviews (1)
Aleya Al Hammadi
I loved it