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Spaghetti bolognese or Spagbol is the goto meal for many a busy cook. Meaty flavoursome sauce served over spaghetti topped with grated cheese. Simple and easy to prepare – I have missed it’s satisfying comfort when I stopped eating wheaty pasta.  But needs must and I love how old favourites with a bit of substitution can be rejuvenated to form part of paleo/primal, low carb eating.

I rediscovered SpagBol and its deliciousness once I started using a spiralizer to make zoodles. Zoodles are spiralized (or julienned) zucchini.  I love how when you spiralize or sliced really thinly something like zucchini, it can taste like pasta once it’s are under a delicious sauce.  The vegetable absorbs whatever sauce is on them – just like pasta. So then, I challenge anyone to say that putting your sauce on top of lightly cooked vegetables is not so much better for you than putting it onto a pile of carb laden, gluten laden pasta.

Zoodle Bolognese

This dish tastes great straight after cooking but if you leave the sauce for a day then reheat the favour is even better. Top it with shavings of parmesan cheese and you have the ultimate comfort food on a plate.

Zoodle Bolognese

  • Servings: 4
  • Difficulty: easy
  • Print

Beef Bolognese
500g mince/ground beef, organic and grass feed
1 tbsp coconut oil or beef dripping
400g tin of tomatoes – read the label and ensure there is low sodium, no added sugar or anything else
1/4c tomato paste – see above
1/4c balsamic vinegar
3 tbsp dried tarragon
Salt and pepper to taste
Freshly shaved parmesan or your favourite cheese – optional

Heat the oil/dripping in a large frypan.
Fry the meat until brown then add all the other ingredients, accept the shaved parmesan cheese.
Cover and bring the mixture to a boil, then turn the heat down to a low simmer.
Simmer for at least 30 minutes.
Serve over a big mound of lightly cooked zucchini and freshly shaved or grated parmesan cheese.

3 large zucchini
1 tsp olive oil.
1/4 tsp salt

While the meat is simmering wash then top and tail the zucchini.
Spiralize or julienne each zucchini. Finely chop any left-over zucchini and add to the beef sauce mix.
Place in a deep pot and just cover with salted water.
Bring to the boil and then drain. Serve.

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