Zucchini Noodles Bolognese Sauce

Zucchini Noodles Bolognese Sauce

500g beef mince
1 brown onion, diced
2 cloves garlic, minced
1 celery stalk, finely diced
1/2 red capsicum, finely diced
1 tbsp olive oil
1 x 400g tin diced tomatoes
3 tbsp tomato paste
250ml beef stock
Fresh basil and oregano
Salt and pepper
2 zucchini cut with a spiral cutter, mandolin or cut into thin strips. (Or you can purchase pre cut zucchini from certain stores)

- SautĂ© onion, celery, capsicum and garlic in oil until soft and starting to caramelise. Add the beef mince and cook until browned all over. 
- Add the remaining ingredients and bring to the boil, reduce heat and allow to simmer for an hour or more to reduce the sauce and thicken up. Taste and adjust the seasoning to suit.
- While sauce is cooking prepare zucchini (if not using pre cut zucchini.)
- When sauce has thickened, scoop some out into a frying pan and toss through some zucchini noodles until just softened. * I find if I precook the zucchini it goes watery and disintegrates in the sauce so by adding it into the sauce raw and heating it up a little in a frying pan the zucchini holds its shape and doesn’t become over cooked.
Serve with grated Parmesan cheese.

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