Made with zucchini ribbons, this ‘pasta’ tastes delicious and is a lower calorie, gluten-free and nutritious alternative to spaghetti. This spaghetti bolognaise recipe won’t send you off to bed feeling so full and sluggish it’s like you have been hit with a tranquilizer dart. The rich bolognaise sauce is excellent on homemade toast and freezes well so be sure to make extra!
Ingredients (serves 4):
- 2 large zucchinis, sliced into ribbons with a mandolin or wide hole cheese grater
- 1 tsp minced garlic
- 1 tsp butter
- 1 tsp extra virgin olive oil
- Squeeze of lemon
- Pinch sea salt
- 1 onion finely chopped
- 2 carrots grated
- 2 sticks celery, chopped
- 2 tsp olive oil
- 1 cup button or brown mushrooms, sliced
- 2 large handfuls baby spinach
- 400g lean mince (I used half beef, half pork)
- Large handful basil, chopped
- Small handful fresh oregano
- 1 bottle Waitrose tomato passata (or another decent quality passata, check the back of the label, it should just be tomatoes!)
- Grated parmesan to serve
- Cracked pepper
Cooking the Zucchini ‘Pasta’:
Melt the butter and oil over medium heat. Add the garlic and stir until aromas begin to release. Add in the zucchini ribbons and sauté for just 2-3 minutes. Remove from heat and season with a pinch salt and a squeeze of lemon juice. You want to make sure the zucchini stays firm – remember once you ladle the hot bolognaise sauce over the top and stir through this will further cook the zucchini.
Cooking the bolognaise:
Sweat the onion and garlic in 2 tsp olive oil until soft. Add the mince and stir until browned and separated, about 5 minutes. Add the carrot, celery, mushrooms, oregano and cook for about another 5 minutes, until you see carrots beginning to soften a bit and no more raw areas in the mince. Stir through the passata, cover and simmer on low heat for about 30 minutes or longer, until sauce looks really thick. The longer you simmer the sauce for the richer the taste. Once done simmering add in the chopped basil and spinach and stir through to wilt. Remove from heat.
Using tongs place a mound of the zucchini pasta onto a plate or into a bowl. Spoon the bolognaise sauce on top of the zucchini and add a generous grating of parmesan and cracked pepper. Garnish with some extra chopped basil and serve!