Veggie Spaghetti Bolognese

Who doesn’t love a good spaghetti bolognese? I know that our house hold definitely does, especially our little toddler! We love eating pasta (gluten free pasta of course) but even though it is gluten free I can only have it every now and then so I decided to get the veggies into us and make veggie spaghetti bolognese. We now regularly have this pasta alternative meal and have the pasta version as a treat.

Veggie Spaghetti Bolognese

Gluten Free,  Dairy Free, Refined Sugar Free, Egg Free, Grain Free, Paleo

Ingredients

– 5 medium zucchini
– 3 medium carrots
– 2 Tbs olive oil
– 1 small onion, finely diced
– 1 garlic clove, crushed
– 500g beef mince
– 800g canned diced tomatoes
– 1 Tbs tomato paste
– 2 tsp dried basil
– 2 tsp dried oregano
– 1 dried bay leaf
– 1 tsp paprika
– salt and pepper to taste

Method
1. Heat 1 Tbs of olive oil in a deep-frying pan. Add garlic and finely diced onions to olive oil and cook until onions are translucent. Add the beef and cook until browned.
2. Add diced tomatoes, tomato paste and herbs and simmer on a low heat.
3. Meanwhile, while the bolognese sauce is simmering prepare your vegetable noodles using a spiralizer tool. Place the noodles in a bowl and pat with a paper towel to eliminate any excess moisture.
4. In another deep pan heat the remaining 1 Tbs of olive oil on medium heat and then add the vegetable noodles and a pinch of salt and pepper and sauté for a couple of minutes.
5. Add the noodles into the simmering pasta sauce and toss for a couple more minutes. (Not too long or the noodles will become soggy). Serve in four bowls.

Enjoy!