~Cold pressed olive oil
~1 Tbs pure butter
~1 brown onion
~3 cloves garlic
~15 cherry tomatoes, quartered
~20 fresh basil leaves roughly torn (reduce amount or replace with flat-leaf parsley if you're not a fan of basil)
~500 grams minced beef
~1 large carrot, grated
~1 small zucchini, grated
~1/2 small green capsicum, finely chopped
~1 large stick of celery including leaves, finely chopped
~2 tsp dried oregano
~1 can pure tomato puree
~2 tbs pure tomato paste
~2 tbs vegetable stock ( I use the Thermomix ED cookbook recipe for y vege stock. If using store-bought stock, use a powdered stock and check for harmful additives. From emery, I think Massell is pretty good. Vegeta contains MSG so avoid if possible).
~1/4 cup homemade tomato sauce or relish (If you have a Thermomix, try Quirky Cooking's Tomato Ketchup recipe. So good! If you don't have any homemade sauce or relish on hand, add a dash of a good quality Worcestershire sauce and/or Tamari for a little extra flavour.)
Finley chop onion and garlic. Into a large and deep frying pan add a good splash of the olive oil and the butter. When nice and hot nut not smoking, add in the onion and garlic ands sauté till transparent and fragrant.
Next add to the pan the quartered tomatoes and torn basil leaves, stirring to coat with the oil. When basil slightly wilted, add the mince and fry while stirring until meat is just brown. Next add the grated carrot, grated zucchini, chopped capsicum, chopped celery, dried oregano, tomato puree, tomato paste, vege stock and the sauce you are using.
Stir to combine well. Lower heat till sauce is simmering gently. Simmer for approximately half an hour. When cooked to your liking, add some sea salt and cracked pepper to taste. Remove from heat.
1 large zucchini per person
1 tbs olive oil per zucchini used
Salt and pepper
Using one large zucchini per person, make your zucchini noodles (zoodles) with your chosen slicer. Mine is a Betty Bossi brand from House - see here if you're after one. Then heat 1 tbs of cold pressed oil oil in a saucepan/frying pan and once oil is hot but not smoking, add a little sea salt and freshly cracked pepper. Stir to combine then add your zoodles. The more zoodles you're cooking, the more oil you'll need and the bigger your pan will need to be. Over medium heat, gently stir the zoodles to coat in the oil and seasoning and to distribute the heat through. When cooked to your liking (I like mine with a bit of crunch about them so they don't take long at all) remove from pan and place on some fresh paper towel. Gently squeeze inside towel to remove the excess liquid. The transfer to your serving bowl, top with your freshly made sauce and some fresh basil leaves, then devour!
Note: You may see from the photo that I didn't squeeze out the liquid before serving. I actually don't mind it like this as the zucchini broth is actually quite tasty. It's up to you as to whether you want to squeeze the liquid out.