Spag Bol with Zucchini noodles – my personal favourite

Spaghetti Bolognese is definitely comfort food. I can’t make it as well as my mom but still, it’s pretty good! I like to lighten it up with swapping out pasta for baby marrow noodles.

Serves 4, Takes about 30 minutes

What you’ll need:

  • 500gr beef mince (or 1 tin lentils for meat free version)
  • 1 chicken stock cube
  • 4 chopped tomatoes (or 1 tin diced tomatoes – preferably organic)
  • 1 brown onion, finely diced
  • Extra Virgin olive oil
  • 1 tsp oregano
  • 1 minced garlic clove
  • Salt & Pepper to taste
  • Baby marrow (zucchini) noodles (Make your own or buy ready made)

Lets get cooking:

  1. Saute chopped onion in E.V. Olive Oil until soft & golden.
  2. Then add the mince and brown. Break the mince up with your spoon or spatula so there aren’t any large chunks.
  3. Once mince has browned, add the tomatoes, oregano, garlic, and crumble in the chicken stock cube. Stir until combined.
  4. Allow to simmer for 10-15 minutes – stir occasionally.
  5. Use a vegetable spiralizer or mandoline slicer to make your baby marrow (zucchini) noodles (or buy ready made from woolworths).
  6. Place noodles into a microwaveable container with a lid and microwave for 3 minutes – allow to sit in the container for a further 2 minutes before serving.

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