Spaghetti bolognese with courgette pasta
This is a special dish I made up of my all time favourite comfort food! Its special as it is low fodmap having no onions or garlic to upset those with sensitive tummies and its gluten free! Using courgettes as the pasta makes it a healthy and lighter meal too! The bolg sauce is seriously tasty! Make and enjoy without the quilt!
|1 Tbsp||Olive oil|
|500 g||Beef mince|
|2 cans||Diced tomatoes|
|¼ cup||Tomato puree|
|½ cup||Red wine|
|½ cup||Beef stock|
|1 tsp||Dried basil|
|1 tsp||Smoked paprika|
|½ tsp||Chilli powder|
|0||Salt & freshly ground pepper|
|4 Tbsp||Grated cheese|
- Heat olive oil in a large pot over medium high heat. Saute carrot and celery for 3 minutes and add beef, cooking it until browned. Add tinned tomatoes, tomato puree, red wine, stock, basil and spices, give it a good stir, season with salt and pepper and cook it on low heat for 30-45 minutes.
- Meanwhile cut off the ends of the courgettes and grate them length wise. Heat up olive oil in a large pan and toss in the courgette, stirring it around for 2 minutes, at the end throw in the spinach and just let it soften.
- Serve the bolg sauce over the courgette pasta and top with grated cheese.