Beef Bolognaise with Courgette Pasta

The reaction I get from the majority of people when the thought of cutting carbs cross their minds are either ‘I cant live without bread!’ or ‘I love pasta too much’.  And yes, I felt the same way!  Little did I know that these gorgeous green fingered vegetables, (some call them baby marrows, others courgettes), can be such a satisfying replacement for the unhealthy grain filled, refined carb and sky high in calories noodle or spaghetti.  How I wish I discovered this secret as a starving bikini model back in my younger days.  I am in love with this healthy, starch free noodle!  Whether stir-fried and eaten with Thai curries, or boiled in stock and served with a meaty pasta sauce!  These noodles go a long way and is just as, if not more, satisfying as its fellow wheat noodle. Below is my version of ‘Spaghetti Bolognaise’.

2 tbsp Macadamia Nut oil
1 large onion, finely chopped
600g free range beef mince (not extra lean!)
5 cloves garlic, crushed/finely chopped
1 x 50g tomato paste
2 x tins whole tomatoes
1tsp dried thyme
1tbsp xylitol
1 cup beef stock
Ground pepper
Salt to taste
20g fresh basil, leaves and stalks separated, stalks chopped
For the Courgettes
3 cups chicken stock
750g courgettes, julienned
Macadamia Nut oil to drizzle

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In a pan, sauté the onion in the Macadamia Nut oil until translucent
Add the beef mince and brown, then add the garlic and tomato paste for a minute
Add the tomatoes, xylitol, beef stock, thyme, basil stalks and ground pepper
Cook on low heat for 45 minutes
Season, add the basil and stir through, take off heat
In a pot bring the chicken stock to the boil and add half of the julienned courgettes for 3 minutes, move to a colander
Add the other half of the courgettes to the same stock and cook for 3 minutes
Drizzle ‘noodles’ with Macadamia nut oil
Serve with meat sauce and generous sprinkles of grated parmesan cheese and fresh basil leaves[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]