Description
Try this healthy spaghetti Bolognese with zucchini noodles and lean mince. A quick, fresh, and low-carb dinner everyone will love.
Ingredients
Scale
- 1 tbsp coconut oil
- 200g (7oz) lean steak or turkey mince
- 2 courgettes (zucchinis)
- 1 onion, finely chopped
- 4 large mushrooms, sliced
- 1 carrot, sliced
- 400g can of chopped tomatoes
- 250ml vegetable stock
- 2 tbsp tomato purée
- 1 tsp ground black pepper
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
Instructions
- Heat the coconut oil in a saucepan.
- Add the mince and chopped onion.
- Cook over medium heat for 5 minutes.
- Add the carrot, mushrooms, chopped tomatoes, vegetable stock, tomato purée, garlic, and black pepper.
- Bring to a boil, then lower the heat and simmer for 20–30 minutes until the carrots are soft and the sauce thickens.
- While the sauce simmers, use a spiralizer to make zucchini noodles.
- Fry the zucchini noodles for 5 minutes.
- Serve the sauce over the zucchini noodles and sprinkle with fresh parsley.
- This easy, healthy spaghetti Bolognese swaps pasta for veggie noodles and packs in fresh flavors with simple ingredients.
Notes
Created, prepared, tried, and tested by Stacey Hogan
