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Vegetti Bolognese

A low carb variation of a high flavour family favourite.

Time
30 minutes
Serves
4
Calories
316

Ingredients

  • 500g lean beef mince
  • 1 can (400g) diced tomatoes
  • 1 large celery stalk, grated
  • 1 large carrot, grated
  • 1 onion, chopped
  • 150g mushrooms, chopped
  • 400g zucchini
  • 1/2 cup red wine
  • 1 tbsp mixed herbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp beef stock powder
  • 1 clove garlic, crushed
  • 1 tbsp, olive oil

Method

  1. Heat oil in a large non-stick pan over a medium heat.
  2. Sweat the onion, carrot and celery in the pan and partially cover the pan. Make sure the bottom doesn't burn by stirring it every 1-2 minutes and making sure the heat is low enough that all the liquid doesn't disappear.
  3. Once it has softened add the garlic and partially cover it for another minute.
  4. Add the mince in and break up the mince, give it a stir every minute or so to make sure all the mince is being cooked.
  5. Add the remaining ingredients, mix it through and turn the heat up. When it all starts to simmer bring the heat back down to low, partially cover and cook for another few minutes.
  6. Cut the zucchini into long thin spaghetti like strips with a mandolin or slice attachment, or a knife if needed. Place the zucchini onto of the mince mixture, cover for about 1 minute to slightly soften the zucchini and serve.