Vegetable Spaghetti Bolognese

Sparklers! 

New Recipe for you - Vegetable Spaghetti Bolognese

This recipe is great because it tastes delicious and is much less calorie dense than normal spaghetti bolognese due to the additional of vegetable 'noodles' with the spaghetti. 

Note: A spiraliser is a utensil than turns vegetables into spiral shapes – like spaghetti)

When I made this, I didn't have a spiraliser so I just used a peeler and made carrot and zucchini 'noodles' in the shape of peels which still worked great.

Bolognese Sauce:

Olive oil

1 Onion

Garlic paste

1 Carrot

1 Celery

300g of mince

2 cans of tomatoes

Oregano

Balsamic vinegar

Tomato Paste

Parsley

Parmesan Cheese 

Pasta:

300g of spaghetti

2 carrots

2 zucchinis

Finely dice the onion, carrot and celery. Heat a frying pan at medium to high heat, and with two tablespoons of olive oil. Add the onion, garlic, carrot and celery to the frying pan, and cook until onions soften and slightly brown. Transfer onion, carrot and celery mix to a bowl. Reheat the frying pan, with more olive oil at high heat. Add the mince to the pan, and turn heat down to medium, once mince is sealed. Add the tomato to the mince, a tablespoon of balsamic vinegar, a tablespoon of tomato paste and a teaspoon of oregano and parsley. Add the onion mix to the sauce and stir.

Peel the carrot and zucchini then use the spiraliser (or peeler) to spiral the carrot and zucchini. Boil a pot of water, and add the carrot and zucchini ‘noodles’. Turn the heat down to medium and leave uncovered for 3 – 5 minutes, or until crisp (like al dente). 

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