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.
