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!

Ingredients:

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
Sauté the onion, garlic, carrot and mushrooms in a little olive oil over medium heat until softened.
2
Add the beef and cook for 5 – 10 minutes until browned.
3
Stir through the tomato paste and cook for about 3 more minutes.
4
Add tomato and paprika
5
Cover the pot and bubble over a low heat for 30 minutes until the sauce is thick and rich.
6
For the last 10 minutes, throw in the basil and oregano.
7
Serve over our zucchini spaghetti.

This recipe comes from the cookbook Healthy Junk.

Healthy Spaghetti Bolognese

Ingredients:

How to make:

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