Easy to make, quick recipe to feed a big family. A great meal to freeze for later. Use zoodles as an alternative to pasta or grained products to get added vegetables, easily without giving up your favourite dinner.
Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch / Dinner
Ingredients
2 tbs butter
2 medium onions, diced
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2-3 sprigs rosemary, leaves picked and finely chopped
1kg beef mince
2 x 400g tins diced tomatoes
1 small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 tbsp no added sugar tomato paste
1 red chilli, deseeded and finely chopped
6 cherry tomatoes, sliced in half
2-3 zucchinis
6 medium potatoes
To season and serve
75g parmesan, grated and extra to serve
Method
- In a separate pan, on low – medium heat add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until just cooked.
- Increase the heat to medium-high, add the beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add the 2 ins of tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 tbsp tomato paste, 1 deseeded and finely chopped red chilli, and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30minutes – 1 hour depending on time available, the longer the simmer the greater the taste. Cook until you have a rich, thick sauce.
- While the sauce is simmering, boil a pot of water.
- Peel and cut potatoes into quarters, add to pot cook until soft.
- Spiralise the zucchinis into zoodles, and leave to the side.
- Once potatoes are cooked, drain and place back into the pot.
- Add butter and mash until smooth.
- Once the sauce has thickened, Add the 75g grated parmesan, check the seasoning and stir. to medium heat.
- Add zoodles to each of the lunch containers for the following day (no need to cook these as they will be reheated). Lightly fry the remaining zoodles 2-3 minutes and heat through.
- Serve zoodles, sauce and potato. garnish with remaining basil & salt.