Bolognese with Zucchini Noodles

Bolognese with Zucchini Noodles


For the Noodles:

  • 6 medium zucchinis, spiralized
  • 1–2 Tbsp. Coconut Oil
  • 1 clove garlic, minced


For the Bolognese Sauce:

  • 1 Tbsp. Coconut Oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 700g Lean Beef Mince
  • 1 can crushed tomatoes, or 2 Medium Tomatoes diced
  • 180ml tomato paste (No additives)
  • ½ cup water
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 bay leaves
  • 1 tsp, paprika
  • 1 tsp, cumin
  • Fresh basil, chopped as garnish



  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt to help with this.
  2. Drizzle coconut oil in a large saucepan over medium-high heat and sauté onion, celery and garlic until fragrant, about 3 minutes. Add lean beef mince and cook until crumbled and brown, draining excess liquid as necessary.
  3. Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
  4. For the zoodles, drizzle coconut oil in a large skillet over medium-high heat and sauté garlic until fragrant. Add zucchini noodles and cook for about 1 to 2 minutes until tender. *If you didn’t already add salt while the water was getting soaked up feel free to sprinkle a little on them now for flavor.
  5. Top zucchini noodles with the Bolognese sauce, serve and enjoy!

5 Protein serving and 3 Fat Servings

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