Zucchini Noodle Bolognese

Due to loving absolutely everything about Italy; the culture, the scenery and most importantly the food, not having pasta is probably the only thing I miss now that I follow a paleo based diet. ALAS, on a warm, Sunday evening I have managed to re-create one of my favourite dishes to be completely grain free. This version genuinely tastes better than the original, so much so that I’m already planning to make it again tomorrow. (YAY). So without further ado here is the recipe:

Ingredients:
• Zucchini Noodles (sometimes called courgette spirals)
• Coconut Oil
• Low-Fat Minced Meat
• Tomato Puree
• Spinach
• Mushrooms
• Tomatoes
• Red Pepper
• Asparagus
• Chia Seeds
• Flax Seeds

Method:

  • Wash, chop and peel the mushrooms, tomatoes and pepper.
  • Put a spoon of coconut oil into a frying pan and add approx. one serving of mince (125g) Fry on a medium heat for 5 minutes.
  • Put a spoon of coconut oil into a second frying pan and add the mushrooms, tomatoes, red pepper, asparagus and a large handful of spinach. Fry on a medium-high heat for 5 minutes.
  • Now add the tomato puree to the mince and continue to fry for 5 more minutes.
  • Add the zucchini noodles to the veg and continue to fry for 5 more minutes.
  • Plate up the zucchini noodles, add a bed of spinach, mushrooms and red peppers, followed by the mince then add the asparagus, chia seeds & flax seeds to complete the dish.