1 onion, diced
2 cloves garlic, chopped
500g or 1 pound lean beef mince
1 large carrot, grated
1 stalk celery, finely diced
1 x 500g or 18 ounce jar low carb pasta sauce (e.g. Val Verde Genuine Italian Passata)
6 green zucchini
6 yellow zucchini
¼ cup fresh parsley chopped
Freshly ground pepper to taste
Pinch of sea salt (optional)
Light spray of olive oil (optional)
Step 1. Sauté the onion and garlic in a little water until softened. Add the mince and cook, stirring until browned. Add carrot and celery and cook for a further 5 minutes, adding a little water if necessary.
Step 2. Stir through pasta sauce. Cover and cook over low heat for 15 minutes.
Step 3. While sauce is cooking, use a potato peeler on the zucchini to create spaghetti.
Step 4. Just before serving, blanch zucchini in a pinch of sea salt (optional) and bring water to the boil for 1 minute to heat through, then drain.
Step 5. Toss with a light spray of olive oil (optional) and a tbsp. of the parsley. Keep warm.
Step 6. Season sauté with pepper. Fold in the rest of the chopped parsley just before serving.
Step 7. Divide zucchini spaghetti into serving bowls and top with bolognaise sauce.