Spag-Bol (spaghetti bolognese) is one of those classic, comforting dishes. For most of us it brings back memories of the student days. Back when money and cooking experience were scant in equal proportions. I lost count of the times the dish appeared on the menu at either my flat or another. Yet there’s still something so homely and warming about tucking into a hearty bowl of flavourful mince on noodles!
So, many years after my student days ended, I sometimes resurrect the meal. Only this time it’s my ‘Hungry Cub’ spin on the old-goodie. Instead of sauce from a jar (which is often high in sugar and stuff I can’t understand) I use a truly simple homemade method, and in place of the traditional pasta I use my spiraliser to create some zucchini noodles (perfect for the in-season zucchinis right now!)
Its simple, and a bit of a laid-back crowd pleaser. I love seeing it wolfed down by my wonderful hubby and enjoy the comfort of the subtle herby flavours. I hope you like it too!
Spagetti Bolognese (serves 3 – recipe can be doubled easily)
1 tbsp coconut oil (or butter or ghee)
1 onion, diced
2 cloves garlic, crushed
300g beef mince
3 large fresh tomatoes, diced (I leave the skin on mine)
1&1/2 tbsp tomato paste
2 tsp ACV
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 tsp salt – more to taste if required
1/4 tsp black pepper
1 tbsp coconut oil (or butter or ghee if you’re ok with dairy)
2 med/large zucchinis, peeled & spiralised
salt & pepper, to season
To make the bolognese; heat a pan to medium heat on the stove. Add the coconut oil and the onions and garlic. Stir to cook for 1 minute, until the onions soften a little. Add the mince. Stirring it around to break it up as it browns. Once browned and broken up; add the remaining bolognese ingredients. Bring this to a simmer. The juices will come out of the tomatoes and the mixture will become quite liquid, but just continue to simmer and allow it to cook down to a nice thick mixture. Taste test and season further if required.
Heat a separate pan to medium heat. Add the coconut oil followed by the spiralised zucchini ‘noodles’ stir gently until they have softened to a pasta like texture. Season with salt and pepper.
Serve with a pile of zucchini noodles followed by a generous spoonful of bolognese. If you eat dairy you may wish to top with a little grated parmesan (or other) cheese. Top with a little fresh oregano and serve.