• Prep 10 easy minutes
• Cook 10 simple minutes

• Kid friendly
• Skill – easy as
• Ingredients – staples

• Gluten free
• Dairy free adapt
• Keto friendly
• Low Carb

INGREDIENTS

• 1 tbs olive oil
• Jamie’s basil & tomato sauce
• 500g grass fed beef mince
• 2 mid size zucchinis
• 1 bunch continental parsley
• Parmesan cheese to taste
• salt to taste

EQUIPMENT

• deep sided pan
• hotplate
• chopping board
• knife
• spiral machine or grater
• colander
• kettle
• spoon
• tongs

STEP BY STEP HOW TO

1. Heat a deep sided pan on medium, once warmed add about a tablespoon of olive oil, wait a few minutes then add the mince to brown off. About 5 minutes.
2. Get your spiral machine out and spiral those two man size, opps, mid size zucchini. I use the middle blade setting. No machine, then you decide – a grater in long thin ribbons or cut into the thinnest of thin straws and halved. Put aside in a colander.
3. Once the mince is brown knock the heat back and add the Jamie sauce. Add two tablespoons of water to the empty Jamie bottle and swirl that sucker around, empty into pan. Mix the sauce thru the meat, heat down to a gentle setting so the bottom does not catch. Lid on. Leave for 10 minutes so the sauce gets to know the meat.
4. Cut that parsley up into chunky bits, stems and all. Add to the meaty sauce. Mix. Turn the heat off and put the lid back on. Leave it be as three’s a crowd …
5. Boil the kettle. Place the colander with your zucchini in the sink and empty the boiled water over it. This won’t cook it, but will make the green pop and heat the strands thru slightly. If you fancy a glistening noodle, or a bit more fat in there, throw some olive oil thru the curls.
6. Divide zucchini ‘pasta’ curls into bowls. Top with meaty tomato sauce. Add your desired cheese – we loooove parmesan. Leave cheese off you dairy free darlings.
7. Add salt to taste, eat.