It’s really only taken us about a week to get used to the idea that we don’t really HAVE to have pasta and potatoes and other starchy foods to go along with our meals. The way I’m thinking about it, you’re just wasting your appetite on empty, useless carbs.

This is a great little recipe for Spaghetti Bolognese, that if you ask me, doesn’t even need the faux pasta!


Spaghetti bolognaise slow carb (4HB) recipe

1 Tbsp butter

1 Tbsp Extra Virgin Olive Oil or Macadamia Oil

1 onion, chopped finely

1 tsp crushed garlic

1 carrot, grated

2 sticks celery, finely chopped

Fresh basil – small loose handful

Fresh oregano – 1/2 small loose handful

200 g bacon or ham, diced

500g minced beef

600-700g bottle of Tomato Passata

1/3 cup of red wine mixed with a teaspoon of cornflour shaken in the passata bottle to get all the tomato out

water to make a nice consistency (only if necessary!)

Faux Pasta

2 large zucchinis sliced into matchsticks (I used my v-slicer with the fine julienne attachment)

1 tsp crushed garlic

1 Tbsp butter (preferably raw & organic)

1 Tbsp Extra Virgin Olive Oil or Macadamia Oil

Salt to taste (I always use Sea Salt)


Step 1

Saute the onion and garlic gently in the butter and oil until nice and translucent. Add the carrot, celery and torn herbs and continue to saute. Add chopped bacon or ham, saute and then add the mince and fry until there are no raw bits remaining.

Step 2

Pour in the tomato passata and stir through. I add a quarter to a third of a cup of wine to the passata bottle and a teaspoon of cornflour (or arrowroot powder) and shake vigorously to combine and wash off the remnants of the passata in the bottle and pour it into the mix. I add a little cornflour because I really don’t like the watery dregs you sometimes find on other bolognaise recipes.

Step 3

Simmer for as long as you like – the longer the better as it will bring the flavours together and make it taste divine.

Step 4

Make the faux spagetti – Melt the butter over a gentle heat, add olive oil and crushed garlic and lightly sweat the garlic. Add the zucchini and a sprinkle of salt and saute until it’s cooked to your liking. This is your “spaghetti” base.

Step 5

To serve, put some of the zucchini mix in a flat bowl, add some bolognaise sauce and sprinkle generously with the best parmesan you can afford (finely grated).