This delicious spin on a wonderful Italian classic is a firm family favourite in my household! Sugar-Free and rich in wonderfully fragrant spices as well as swapping traditional pasta for zoodles helps us get in that extra phytonutrient boost.
1 large onion
250g grass-fed lamb or beef mince
2 cloves garlic, crushed
1 large bay leaf
1 tbsp dried rosemary
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp sage
Ground black pepper to taste
2 tbsp. olive oil plus extra for drizzling
1 tsp salt
1 cups water
6 large ripe sweet tomatoes blanched and skinless
*If you don’t have the time to blanch and skin fresh tomatoes you can use one 400g tin of chopped tomatoes or passata instead.
3 Medium Courgettes
- Add olive oil to a saucepan and heat gently.
- Add the chopped onion to the heated oil stirring gently with a wooden spoon till onion softens slightly and start to become golden brown.
- Add the crushed garlic to the pan and stir.
- Add the mince and stir to loosen and break up the mince until it is well separated.
- Add the rest of the spices and salt and stir continuously over the heat until the mince starts to brown.
- Add in the chopped tomatoes and allow to cook for 15 – 20 minutes.
- Reduce heat to medium, add water and allow to simmer for 45 min stirring occasionally until the water has reduced.
- Using a spiralizer, Spiralize the courgettes into a mixing bowl.
- Add some boiling water to the mixing bowl and soak the zoodles for 5 mins before straining or stir fry in a pan with some olive oil for 3-5 min. You want to just soften the zoodles without over cooking them.
- Toss the zoodles in olive oil, salt and pepper before serving.
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I wish you good health!
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