Bolognese with Zoodles

Name: Bolognese with Zoodles
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 red onion, finely diced; 1 garlic clove, crushed; 1 stick celery, finely chopped; 1 carrot, finely diced; 400 g lean organic minced beef; 150 g button mushrooms, sliced; 3 truss tomatoes, finely diced or 1 x 400 g tin organic diced tomatoes; 1 cup vegetable stock; 1/3 cup organic tomato passata; 1 teaspoon Worcestershire sauce; 1 dried bay leaf; 4 thyme sprigs; Celtic sea salt and ground pepper; 4 large zucchini; shaved parmesan and small basil leaves, to serve

Simon Finch @cook_7348296

Jessica Sepel

Simon Finch @cook_7348296

Jessica Sepel

Saved

Ingredients

1 tablespoonolive oil
1red onion, finely diced
1garlic clove, crushed
1 stickcelery, finely chopped
1carrot, finely diced
400 glean organic minced beef
150 gbutton mushrooms, sliced
3truss tomatoes, finely diced or 1 x 400 g tin organic diced tomatoes
1 cupvegetable stock
1/3 cuporganic tomato passata
1 teaspoonWorcestershire sauce
1dried bay leaf
4thyme sprigs
Celtic sea salt and ground pepper
4large zucchini
shaved parmesan and small basil leaves, to serve

Saved

Steps

1

Heat the olive oil in a large non-stick frying pan over medium heat.
2

Add the onion, garlic, celery and carrot and cook for 5 minutes or until softened.
3

Add the mince and cook for a further 5 minutes or until browned, breaking up any lumps with the back of a wooden spoon. Add the mushrooms and cook for 1 minute, then add the tomato, stock, tomato passata, Worcestershire sauce, bay leaf and thyme. 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 to taste.
4

To serve, toss the zoodles through the bolognese sauce and top with parmesan and basil leaves.