Swap Pasta for Zucchini: Low-Carb Spaghetti with Bolognese for a Lighter Life

Ingredients:

• 2 medium zucchini (about 500g)
• 400g lean ground beef (rump steak or similar)
• 1 small onion, chopped (about 100g)
• 2 cloves of minced garlic (about 6g)
• 1 chopped peeled tomato (about 150g)
• 1/2 can of peeled tomato sauce (about 200g)
• 1 tablespoon of extra virgin olive oil (about 15ml)
• Salt, black pepper and oregano to taste
• Grated parmesan cheese for serving (optional)

Preparation method:

1. Prepare the zucchini:

• Wash the zucchini well and cut them into thin strips lengthwise, using a vegetable peeler, a mandolin or a spiralizer.
• Tip: If you’re using a vegetable peeler, choose one with adjustable blades to get uniform strips of the desired thickness. Or, use a spiralizer to create funky zucchini “spaghetti.”

2. Make the bolognese:

• In a large saucepan, heat the olive oil over medium heat.
• Sauté the chopped onion until soft and translucent, stirring occasionally.
• Add the chopped garlic and sauté for another 30 seconds, releasing its irresistible aroma.
• Add the lean ground beef and cook, breaking it up with a spatula, until completely browned.
• Tip: For a more intense flavor of ground beef, avoid stirring it too much during cooking. Let it brown well before stirring, so that tasty crusts form on the bottom of the pan.

3. Add the seasonings:

• Add the chopped peeled tomatoes, peeled tomato sauce, salt, black pepper and oregano to taste.
• Mix all the ingredients well and cook over low heat for about 20 minutes, stirring occasionally, until the sauce thickens and the flavors are integrated.
• Tip: Feel free to adjust the amount of seasoning to suit your taste. Add more black pepper for a spicy kick or a little sugar to balance the acidity of the tomatoes if desired.

4. Cook the zucchini:

• While the bolognese is cooking, heat a large skillet over medium heat.
• Place the zucchini strips in the pan and cook for about 5 minutes.
• Gently stir the zucchini strips to ensure they cook evenly.
• Tip: Avoid overcooking the zucchini. It should be soft but still slightly al dente.

5. Assemble the dish:

• Distribute the cooked zucchini strips on individual plates.
• Pour the hot homemade Bolognese sauce over the top, covering all the zucchini.
• Finish with a generous portion of freshly grated Parmesan cheese (optional).

Serve immediately. and enjoy this wonderful combination of flavors and textures!