Bolognese with Zoodles

Method

1. Heat the olive oil in a large non-stick frying pan over medium heat.
2. Add the red onion and garlic and cook for 5 minutes or until they’ve softened.
3. Add the mince and cook for a further 5 minutes or until browned. Break up any lumps with the back of a wooden spoon.
4. Add the diced tomatoes and tomato passata. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until the sauce has thickened. Season with salt and pepper, to taste.
5. While the sauce is simmering, cook the pasta as per the packet instructions.
6. Meanwhile, using a vegetable spiraliser or vegetable peeler, peel the zucchini (skin on) into thin, noodle-like strips; zoodles. Set aside in a sieve over a large bowl. Alternately, use pre-bought zoodles.
7. To serve, toss the zoodles through the Bolognese sauce and top with Parmesan and fresh basil.

Notes

For a plant-based alternative, replace the beef mince with two 400g (14.1oz) tins of lentils.

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