If you’re one to watch what you eat, then this spaghetti bolognese recipe (without the pasta) is the ultimate weeknight dish without compromising on the taste factor.
Downing a bowl of pasta at the end of the night probably isn’t the best idea if you’re keeping an eye on your carb intake. So for those of you who like to keep to a more balanced diet (like me), then this bolognese recipe tip is just for you. All it is, is that I replace the pasta with a selection of baked vegetables. And voila! I love to include beetroot, pumpkin, sweet potato (not white potato) and parsnip, or just plain boiled baby broccolini. It’s that simple and so healthy.
So…how to make the bolognese sauce? Just watch my quick video HERE.
But you’ll need the following ingredients:
Bolognese & Vegetables
2 x onions (finely diced)
2 x carrots (finely diced)
3 x stalks of celery (finely diced)
Tomato paste to taste
Cold pressed olive oil
1/2 cup of chicken or beef stock
Salt and pepper to taste
A decent sprinkle of Basil, Oregano and Rosemary
Shaved parmesan cheese to taste.
Make My Healthy Version Of A Spaghetti Bolognese