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Gluten Free Spaghetti Bolognese


One of my favourite one-pot meals is spaghetti bolognese. I love it because it’s nourishing and comforting, easy to prepare and budget-friendly. It keeps for a few days in the fridge or freezes well into portions if you’re a little time poor. This recipe is also in my PURELY DELICIOUS cookbook. My secret to the perfect bolognese starts with grass-fed beef. I love the greater depth of flavour it gives to the overall dish, plus it has a better nutritional profile compared to grain-fed varieties and you notice the difference when you eat it. The important thing to do is to slowly cook your spaghetti bolognese over a slow heat for 1  hour or until the flavours have married perfectly in the pot.


Zucchini makes the most perfect and healthy low carb pasta and what I love about this vegetable is that it takes about one minute to cook and will take on the flavour of any aromatics you add to the pan. A spoonful of parsley and basil pesto teamed up with a generous amount of baby spinach provides the body with anti-inflammatory nutrients to nourish the immune system.

+ ingredients & methods +

ingredients (Serves 6)



1 onion, chopped
80 g celery, finely chopped
250 g organic grass fed beef mince
800 g ripe Roma tomatoes, chopped
1 tablespoon salt reduced tomato paste
Flaked sea salt to taste –
Grana Panado..or Parmesan to serve – grated
fresh chopped parsley to garnish


800 g zucchini
2 handfuls baby spinach leaves
2 tablespoons pesto


60 g basil leaves, chopped
60 g parsely leaves, chopped
30 g grated parmesan
30 g pumpkin seeds
1 clove garlic, smashed
80 ml extra virgin olive oil
Pinch sea salt, flaked





  1. Saute onion until brown.
  2. Add mince and cook through for a few minutes over a high heat until brown.
  3. Add celery and tomatoes and mix through.
  4. Cover and cook for 10 minutes, stirring occasionally then add the tomato paste. Cook until the sauce is lovely and rich.
  5. Season to taste with a little flaked sea salt then remove from the heat to serve.



  1. Run the zucchini along a mandolin to form nice long spaghetti strips. Or use a julienne slicer.
  2. Toss zucchini in a pan over a medium heat for 1 – 2  minutes with a little pesto and spinach.
  3. For each serve allow 200 g zucchini and 50 g spinach.
  4. Divide zucchini spaghetti onto serving BOWLS and top with bolognese sauce, chopped parsley and grated Parmigiano-Reggiano.
  5. Serve immediately and enjoy.



+ notes & inspiration +


Combine ingredients into a food processor and taste for seasoning.
Alternatively chop by hand using a Mezzaluna herb chopper

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