That is my go-to winter warming dinner that actually solely takes 10-15 minutes… Meet my nutritious bolognese that leaves you feeling so glad. You’ll be able to serve the sauce with “zoodles” for a pasta different (these are merely zucchini spiralised into strips like spaghetti!), or any pasta of your alternative. Typically I even combine it up and go for half zoodles and half pasta!
The hubbies LOVE this one – in addition to the kiddies, so it’s an amazing all-rounder. Make further – it’s divine as leftovers!
Serves: 4
Substances:
1 tbsp further virgin olive oil
1 pink onion, finely diced
1 garlic clove, crushed
400g (14.1oz) beef mince
200g (7.05) pasta of alternative
1 400g (14.1oz) tin tomatoes
½ cup (110g) tomato passata
sea salt & black pepper, to style
4 zucchini
20g (0.7oz) parmesan, shaved, to serve
¼ bunch basil, leaves picked, to serve
Technique:
Warmth the olive oil in a big non-stick frying pan over medium warmth.
Add the pink onion and garlic and cook dinner for five minutes or till they’ve softened.
Add the mince and cook dinner for an extra 5 minutes or till browned. Break up any lumps with the again of a wood spoon.
Add the diced tomatoes and tomato passata. Stir properly and convey to the boil, then scale back the warmth and simmer gently for 15–20 minutes or till the sauce has thickened. Season with salt and pepper, to style.
Whereas the sauce is simmering, cook dinner the pasta as per the packet directions.
In the meantime, utilizing a vegetable spiraliser or vegetable peeler, peel the zucchini (pores and skin on) into skinny, noodle-like strips; zoodles. Put aside in a sieve over a big bowl. Alternately, use pre-bought zoodles.
To serve, toss the zoodles via the Bolognese sauce and prime with Parmesan and contemporary basil.
Notes
For a plant-based different:
Change the meat mince with 2 400g (14.1oz) tins lentils.
