Guilt-free Spaghetti Bolognese

​A fresh twist on the traditional spaghetti bolognese, with spiralized noodles made from courgette/zucchini. This dish is dairy free and gluten free. 

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Sauce Ingredients:

• 1 yellow onion
• 2 shallots
• 4 cloves of garlic
• 2 tbsp olive oil 
• 1 can peeled whole tomatoes
• stock (beef preferable)
• 1 pack of lean beef mince
• 1/4 cup sherry/red wine
• 1 red bell pepper
• 1 carrot
• 1 stick of celery (optional)
• 1/2 cup chopped fresh tomatoes
• 1 aubergine 
• 2 bay leaves
• 1/2 tsp basil
• 1/2 tsp oregano

Directions:

• Chop the onions and shallots and sautee over medium heat in a large pot with olive oil. 
• Dice the garlic and add to the pot, once fragrant add the lean beef mince (or bison if it is available, just as delicious and leaner) and brown fully. 
• Add the stock on top, sherry and tin of tomatoes. 
• Chop the carrot, aubergine and pepper and add to the pot. Add the spices and bay leaves, put the lid on and let the sauce simmer and reduce for 20 minutes. 

For the Noodles:

• Wash the courgette and leave the skin on. remove the 2 ends.
• Use a spiralizer to make long spaghetti like noodles. If you don't have one, use a peeler and make wide noodles that are the length of the courgette. 
• Shallow fry the noodles in olive oil with salt and pepper over high heat for about 1 minute. Turn down the skillet heat to medium and add 1/4 cup water. Cook for about 5 minutes. 

​Serve the courgette noodles warm with sauce on top and a baguette to soak up the watery part of the sauce. 

This spiralizer is very portable and handy for storage. It was purchased on Amazon for $20. The Brand is Gefu, model 13460 Spiral Cutter Spirelli. 

You know you are using the spiralizer correctly when the core of the courgette comes out the other side. I use about 1 courgette per person, which is a very large portion. With this recipe, there is enough left over for lunch the next day.