400g passata (or 400g can crushed or diced tomatoes)
1 tsp Worcestershire sauce (optional)
2 tsps oregano
2 tbsps grated parmesan
1 packet pre-made zucchini noodles (or make your own with 2 medium zucchinis and a spiraliser)
few fresh basil leaves (optional)
Heat 2 tbsp extra vigin olive oil on medium-high heat in a deep frying pan. Add the onion and carrot and fry for 3-5 minutes until translucent and soft.
Add chilli, garlic and beef mince. Break apart the mince with a wooden spoon and move around the pan as it browns for 5-8 minutes.
Add the passata and stir through the mince. Cook until bubbling.
Add Worcestershire and oregano. Stir and bring to boil then turn the heat down to a simmer (medium-low). Cook covered with a lid for 30 minutes.
If making your own, prepare your zoodles by spiralising your zucchini. If not - just open the packet!
After 30 minutes give the meat mixture a final stir.
Heat a large frying pan with 1 tablespoon of olive oil to sizzling hot. Add the zucchini ‘zoodles’ and cook on high heat for 30 seconds. You want to warm the zucchini noodles but not cook them - you want a little crunch to them. Be warned, if you cook them too long you’ll end up with soggy vegetables. Season with a little salt right at the end.
Serve zucchini ‘spaghetti’ with Zippy Bolognese sauce. Top with grated parmesan, pepper and some fresh basil if you have.
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