Healthy Spaghetti Bolognese

Friday carb load before the big game!

Except that we overeat and the big game becomes the big lame.

“I got a stitch,” or that really heavy in the guts feeling are a thing of the past with our delicious, light spag-bol recipe that tastes exactly like the nasty version!

  • 2 onions, chopped
  • 2 carrots, finely diced
  • 10 mushrooms, finely diced
  • 1 clove garlic
  • 500g lean grass fed beef mince (or kangaroo for extra leanness!)
  • 2 – 3 generous tbsp no-salt tomato paste
  • 4 diced tomatoes
  • 1/2 tsp smoked paprika
  • 1/2 cup fresh basil
  • 1/2 cup fresh oregano
How to make:
  1. 1
    Sauté the onion, garlic, carrot and mushrooms in a little olive oil over medium heat until softened.
  2. 2
    Add the beef and cook for 5 – 10 minutes until browned.
  3. 3
    Stir through the tomato paste and cook for about 3 more minutes.
  4. 4
    Add tomato and paprika
  5. 5
    Cover the pot and bubble over a low heat for 30 minutes until the sauce is thick and rich.
  6. 6
    For the last 10 minutes, throw in the basil and oregano.
  7. 7
    Serve over our zucchini spaghetti.

This recipe comes from the cookbook Healthy Junk.

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