Low Carb Spaghetti Bolognaise

Serves – 4

1 onion, diced
2 cloves garli,c chopped
2 x 120g lean mince (try kangaroo!)
1 large carrot, grated
1 stalk celery, finely diced
1 x 500g jar low carb pasta sauce – Leggo’s spaghetti sauce with beef  OR  tinned tomato passata
6 green zucchini
6 yellow zucchini
1/4 cup fresh parsley chopped
freshly ground pepper to taste
pinch of sea salt (optional)
light spray of olive oil (optional)

Directions

  1. Saute the onion and garlic in a little water until softened. Add the mince and cook, stirring constantly for 5 mins, until browned. Add carrot and celery and cook for a further 5 minuted, adding a little water if necessary.
  2. Stir through low carb pasta sauce. Cover and cook over low heat for 15 mins.
  3. While sauce is cooking, use a potato peeler on the zucchini to create spaghetti
  4. Just before serving, blanch zucchini in a pinch of sea salt (optional) and bring water to the boil for 1 min to heat through, then drain.
  5. Toss with a light spray of olive oil (optional) and a tablespoon of the parsley.  Keep warm.
  6. Season saute with pepper. Fold in the rest of the chopped parsley just before serving.
  7. Divide zucchini spaghetti into serving bowls and top with bolognaise sauce.

 

OTHER IDEAS:

 ** Alternative to making spaghetti bolognaise is to make mince into a meatball mixture.  Add the below ingredients to the mince and roll to form meatballs.  Cook in a non-stick fry pan until becoming golden brown then continue at Step 2 to continue cooking meatballs in the tomato pasta sauce.

  • 1 egg
  • ½ onion, finely diced
  • ¼ tsp garlic
  • 1 tbsp psyllium husk
  • pepper,
  • rosemary
  • basil
  • thyme

** Alternative to zucchini is to use carrot, cabbage (prepared in the same way) or SPAGHETTI SQUASH.  Directions for preparation of spaghetti squash as below.  (This was inspired by my client Gill who gave me her home grown spaghetti squash!)

  1. Prick the spaghetti squash all over with a skewer so it will not burst while baking.
  2. Place whole squash in a shallow baking pan.
  3. Bake in preheated 180*C oven for 1 hour.
  4. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
  5. Scoop the seeds and fibrous strings from the centre of the cooked spaghetti squash
  6. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
  7. Cooked spaghetti squash is usually served with a sauce or gravy because the flesh is very bland in flavour.