Zucchini Bolognese

Ingredients for 4 servings:

• 500 g minced beef
• 500 g tomatoes, chopped
• 1 onion(s), diced
• 1 garlic clove(s), finely chopped
• 125 ml vegetable stock
• 1 tbsp tomato paste
• 1 tbsp basil, fresh or shredded
• salt and pepper
• cumin
• possibly chili powder
• 500 g zucchini

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Low-carb, with zucchini noodles

For the “noodles,” use a spiralizer to cut the zucchini into long, spaghetti-like strands. If you don’t have a spiralizer, you can also shape the zucchini by hand; this takes a little longer, but the results are usually just as good. For the sauce, brown the ground beef in a little oil in a slightly larger pot/pan. Add the diced onion and garlic and cook. Deglaze the ground beef with the broth and add the tomatoes, tomato paste, and basil. Season with salt, pepper, cumin, and chili powder, if desired, and simmer for 20 minutes to thicken the sauce. Stir the sauce occasionally. Now add the zucchini noodles to the sauce and cook for 5-6 minutes. You can, of course, also simply pour the sauce over the raw zucchini noodles, but I personally find that too firm to the bite. The dish only has about 300 kcal per person per serving, as the zucchini is a really healthy alternative to traditional pasta.