This easy to make meat bolognese sauce is served over lightly blanched zucchini strands rather than spaghetti or pasta. You could also make a lasagna out of thinly sliced zucchini or eggplant. Do anything you want with it, as long as you try to avoid putting it over pasta (even whole wheat pasta as it is highly processed and lacks the nutrients).

This sauce freezes well, so make a double batch if so inspired.

Cooking Tip: To get long strand spaghetti noodles from a vegetable, find yourself a Mandolin Vegetable Slicer (I use mine everyday for salads and vegetables) .

Serves 2-3

1 tablespoon olive oil
1 small onion (or shallots), finely diced
1 carrot, finely diced
1 clove garlic, minced
600-700 grams of premium beef mince (you could substitute for pork or even chicken)
5 mushrooms, sliced
1 teaspoon dried leaf oregano
1/4 teaspoon fennel seeds
1 fresh chili, finely diced
1/2-1 teaspoon salt
1/4 teaspoon pepper
2 cans of diced tomatoes with juice
1 tablespoon of tomato paste
1/4 cup red wine (or pomegranate juice with 2 tablespoons balsamic vinegar)
2 medium zucchini, mandolined into spaghetti strands
1/4 cup packed basil leaves, cut into thin strips

Heat the oil over medium heat in a medium saucepan. Add the onion and saute until the onions are translucent.

Add the garlic, minced meat, oregano, fennel seeds, pepper flakes, salt and pepper. Cook the meat about 3 minutes, until browned, breaking up the meat with a wooden spatula as it cooks.

Add the tomatoes and wine; stir to blend.  Add mushrooms for added texture and nutrients. Turn the heat down to a low heat and simmer for 30 minutes.

Strand your zucchini with the mandolin and dip into a bowl of boiling water briefly, then set aside (do not over cook as the Zucchini will continue to cook when the sauce is poured over). Serve and enjoy… and twirl the zucchini around your fork like you usually would – it’s absolutely delicious.