Spaghetti Bolognese w/ Zoodles

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.

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.