adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

17-minute frying-pan bolognaise with zucchini spaghetti recipe
17-minute frying-pan bolognaise with zucchini spaghetti recipe
0 Likes
Prep Time:
3 minutes
Cook Time:
14 minutes
Total Time:
17 minutes
Low-carb, gluten-free spaghetti bolognese with zucchini noodles.
Ingredients:
  • 1 brown onion, quartered
  • 1 carrot, peeled, quartered
  • 36.40 gm extra virgin olive oil
  • 1 1/2 tsp dried oregano leaves
  • 500g lean beef mince
  • 22.20 gm tomato paste
  • 500g jar gluten-free tomato or bolognaise pasta sauce
  • 2 x 250g pkt zucchini spaghetti
  • 100g (1 cup) coarsely grated Mozzarella Cheese Block (500g)
  • Fresh oregano leaves, to serve (optional)
Instructions:
  • In a food processor, finely chop onion, carrot, and garlic. Heat oil in a deep, ovenproof frying pan over high heat. Add the chopped onion mixture and dried oregano. Cook for 3 minutes, stirring occasionally, until softened.
  • Add the beef and remaining oil, and cook for 3 minutes until browned, breaking up any lumps with a wooden spoon. Stir in tomato paste until combined, about 1 minute.
  • Add the pasta sauce and simmer for 2 minutes with the lid on. Carefully incorporate the zucchini spaghetti, simmer for an additional 2 minutes until tender, then remove from heat.
  • Preheat the oven grill to high. Sprinkle the bolognaise with the remaining dried oregano and mozzarella. Grill for 2-3 minutes until the cheese is golden and melted. Optionally, top with fresh oregano.

Similar Recipes