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Eat Yourself Healthy – Sally Joseph

Zucchini Noodle Bolognese

Zucchini Noodle Bolognese



I like to keep a stash of bolognaise on hand in the freezer for those nights you can’t be bothered cooking, or unexpected guests drop in. It’s so easy to prepare and this recipe is so full of flavor, you will never want to buy bottled sauce again! I’ve replaced traditional pasta in this recipe with zucchini noodles which make a great low carb, gluten free alternative.   This recipe is also a hit with the kids and a great way to sneak a few extra in the vegetables into them.


What you’ll need…

400 – 500 grams of lean 100 % grass fed beef mince

1 onion, diced

3 cloves crushed garlic

2 carrots, peeled and grated

2 sticks celery, chopped (optional)

800 g fresh, ripe tomatoes, chopped. Use vine ripened, Roma or heirloom

1 handful fresh basil, roughly chopped

1 – 2 sprigs of fresh rosemary, remove the leaves

Himalayan or Celtic sea salt and cracked pepper

Macadamia or virgin coconut oil for panfrying

Juice of ½ a fresh lemon


How to make…

Preheat oil on medium heat in a large deep fry pan and add the onion and garlic and sauté’ until softened or onion is clear.

Add the minced beef use a fork to break up and stir consistently for around 5 minutes or until separated and brown. Season with salt and pepper to taste and add fresh herbs, grated carrot and celery and cook for a further 5 minutes. Stir through the chopped tomato and

Cover with a lid and simmer on low heat for 45 minutes until the sauce thickens. Season with more salt and pepper if needed and add a squeeze of fresh lemon juice. Garnish with fresh basil and or chopped parsley

Serve on a bed of zucchini noodles

Serving size – ¾ cup per person

Suitable After week 2



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