Spaghetti Bolognese Low Carb

spaghetti bolognese cathriona hodgins nutrition recipes

Serves 4


2 onions, chopped
2 peppers chopped
2 sticks celery, finely diced
500g lean beef mince
250 ml water or beef stock
2kg diced fresh tomatoes or 1 large jar of passata or 2 tins tomatoes
2 tbsp tomato paste

1tsp Worchester sauce
1 tsp smoked paprika
pinch ground cinnamon
sea salt and pepper to taste

Courgette spaghetti: (serve 4)
300 g baby spinach leaves
1.2 kg courgette
1 tbsp. green Pesto


Sauté the onion, carrot and celery and apple in a little olive oil over medium heat until softened. Add the beef and cook for 5 – 10 minutes until browned. Stir through the tomato paste and water or stock and cook for about 3 minutes. Add chopped tomato, cinnamon, Worchester sauce and paprika. Cover the pot and cook over a low heat until the sauce is thick and meat is cooked. Season to taste.

As an alternative to traditional spaghetti try courgette spaghetti

Run the courgettes along a mandolin to form nice long spaghetti strips. Mind the fingers!
Toss them in a pan over a medium heat for 1 – 2 minutes with 1 tbsp. pesto and the spinach leaves. Divide the spaghetti onto serving dishes and top with the Bolognese sauce, chopped parsley and 1 tsp grated Parmesan cheese.