Spaghetti Bolognaise – Gluten free, Dairy free and Guilt free!

Our bodies require certain things from us during the cooler months and we tend to crave hearty, heavier, warming meals. Spaghetti bolognaise is a classic winter warmer, but the traditional recipe is not particularly good if you are watching your weight or following a healthy eating plan…But eating healthy doesn’t mean you have to miss out on this childhood favourite!

INGREDIENTS: 

• 4 zucchini thinly sliced (or can use a mandolin on the narrowest julienne width or a potato peeler to peel the zucchini into length ways strips)
• 500g lean/premium beef mince
• ½ c black olives
• 1 red onion, thinly sliced
• 5 tomatoes chopped
• 6 cloves garlic minced
• 1 can/jar whole ‐peeled (or chopped) tomatoes
• 1 bottle tomato paste
• Dried or fresh herbs e.g. oregano, basil, thyme, parsley (approx ½ tsp each)
• 2 tsp paprika
• ¼ tsp cayenne pepper

METHOD:

1.  Place sliced zucchini into a colander and toss generously with salt and leave to sweat its excess water into a sink for about 20 minutes whilst you cook the sauce
2.  In a large pan, sauté the onions until soft, add garlic and once fragrant add the mince. Add spices to the mince mixture whilst cooking.
3. Once meat is almost cooked, add in the tomatoes (paste, fresh and canned) and herbs, a few minutes later add the olives (if desired). Let the sauce simmer on low heat until the zucchini has finished sweating in the sink.
4. Rinse and drain zucchini carefully…you want to remove as much of the salt as possible and will notice that it has entirely changed consistency and will have transformed into a very pasta-like lump or yellowy-green in colour.
5. In a separate pan, heat up the coconut/olive oil and sauté the zucchini on low-medium heat for a few minutes, until heated through (be careful not to overcook).
6. Divide the heated zucchini into bowls, cover with sauce and ENJOY!!