This is my go-to winter warming dinner that literally only takes 10-15 mins… Meet my nutritious bolognese that leaves you feeling so satisfied. You can serve the sauce with “zoodles” for a pasta alternative (these are simply zucchini spiralised into strips like spaghetti!), or any pasta of your choice. Sometimes I even mix it up and go for half zoodles and half pasta!
The hubbies LOVE this one – as well as the kiddies, so it’s a great all-rounder. Make extra – it’s divine as leftovers!
1 tbsp extra virgin olive oil
1 red onion, finely diced
1 garlic clove, crushed
400g (14.1oz) beef mince
200g (7.05) pasta of choice
1 400g (14.1oz) tin tomatoes
½ cup (110g) tomato passata
sea salt & black pepper, to taste
20g (0.7oz) parmesan, shaved, to serve
¼ bunch basil, leaves picked, to serve
Heat the olive oil in a large non-stick frying pan over medium heat.
Add the red onion and garlic and cook for 5 minutes or until they’ve softened.
Add the mince and cook for a further 5 minutes or until browned. Break up any lumps with the back of a wooden spoon.
Add the diced tomatoes and tomato passata. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until the sauce has thickened. Season with salt and pepper, to taste.
While the sauce is simmering, cook the pasta as per the packet instructions.
Meanwhile, using a vegetable spiraliser or vegetable peeler, peel the zucchini (skin on) into thin, noodle-like strips; zoodles. Set aside in a sieve over a large bowl. Alternately, use pre-bought zoodles.
To serve, toss the zoodles through the Bolognese sauce and top with Parmesan and fresh basil.
For a plant-based alternative:
Replace the beef mince with 2 400g (14.1oz) tins lentils.