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Zucchini Spag Bol

Zucchini Spag Bol

Zucchini Spag Bol

Zucchini Spag Bol

This recipe is a gem. The cinnamon and nutmeg are the most divine additions to add variety to a standard Bolognese. So simple and great for leftovers tomorrow, or frozen for later in the week. Grain free, gluten free, sugar free, dairy free, low carb and delicious! A perfect winter warmer.

Ingredients (Serves 2-3)

  • 1 tablespoon coconut oil
  • 2 garlic cloves, finely chopped
  • 200g grass-fed beef mince
  • 400g can diced tomatoes (100% tomatoes)
  • 1 sachet tomato paste (no salt added)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon chilli flakes
  • 2 zucchinis
  • 4 celery stalks
  • ½ avocado mashed, or 1 large dollop of guacamole
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Method

  1. Heat oil in a large pan and lightly brown garlic.
  2. Add mince and lightly brown, stirring throughout.
  3. Add tomatoes and tomato paste, cinnamon, nutmeg, chilli flakes, salt and pepper. Simmer for 10 minutes, turn off heat and set aside.
  4. Chop celery and stir through mince mixture.
  5. Spiralize, or slice zucchinis to your desired thickness. Lightly steam or leave raw.
  6. Serve zucchini “spaghetti” in a bowl, top with Bolognese and avocado or guacamole.


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