Its cold outside! Make the most of this weather and get some of your meals for the next few weeks cooking while youre keeping warm inside! Our healthy spaghetti is packed with veggies and can be frozen into portions for a quick, easy mid-week lunch or dinner. We suggest you double the quantity at the same time (this way you will always have some in the freezer! INGREDIENTS: 500g mince (we prefer to use kangaroo because its lean, but you can also use beef or lamb) 1 tablespoon coconut oil 1 onion, finely chopped 2 cloves garlic, finely chopped 2 celery sticks 1 carrots 1 zucchini 1/2 bunch of kale 1 capsicum 2 tablespoons balsamic vinegar 1 cup vegetable stock 800g tinned tomato 3 tablespoons tomato paste PREPARATION: Depending on how chunky you like you sauce, you can either chop all the vegetables OR throw them all into a thermomix or food processor and blast (this is a great way of hiding vegetables children, and not so young children!) METHOD: Heat a heavy saucepan over a medium heat and add 1 tablespoon of coconut oil Add the onion and garlic and sauté for 3 minutes or until soft Remove onion and garlic and set aside Place saucepan back on heat and add meal, stirring until browned- about 5 mins Add the onions and vegetables to saucepan and stir Add balsamic vinegar, vegetable stock, and tinned tomatoes. Sir and allow to cook on a medium heat for 30 minutes (or longer. the longer you let it cook, the better it will taste. We often let ours cook for 30 minutes on a medium heat and then 3 hours on a low heat). Add tomato paste and allow to cook for 5 more minutes before serving. TO SERVE: Serve with zucchini spaghetti (put a raw zucchini through a vegetable spiralizer, or grate a raw spaghetti). You can also use a combination of zucchini spaghetti and baby spinach leaves. Enjoy!
Posted on: Sun, 20 Jul 2014 06:55:01 +0000
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