This recipe features in the July 2015 edition of Highway to Health. But we couldn’t wait to share it with you – so easy and so delicious! (Plus we have a spaghetti squash fascination at the moment.)
Prep time: 10 mins
Cooking time: 9 hours
1kg blade roast, deboned
2 carrots, chopped
4 celery stalks, chopped
1 onion, chopped
6 roma tomatoes, chopped
2 tablespoons olive oil
4 tablespoons tomato paste
2 tablespoons apple cider vinegar
2 teaspoons each of dried thyme & oregano
1 teaspoon chilli flakes
salt + pepper
1 bay leaf
1 spaghetti squash OR 1 large zucchini
fresh parsley, to serve
In a slow cooker, turn on to low and place 1 tablespoon olive oil and the chopped veggies in the bottom of the slow cooker.
In a separate bowl, mix 1 tablespoon olive oil, tomato paste, apple cider vinegar, herbs, chilli flakes and salt + pepper.
In a fry pan, brown the blade roast on all sides and then place on top of the veggies in the slow cooker. Baste the roast on all sides with the tomato paste mixture. Pop a couple of bay leaves in with the veggies and secure the lid. Cook on low for 8-9 hours.
Once cooked, transfer the meat from the slow cooker into a large bowl. With two forks, shred the beef until finely shredded. Place shredded beef back into the slow cooker and stir in with the veggie mix.
In the meantime, pre-heat the oven to 180 degrees and prepare the spaghetti squash by cutting it in half lengthways. Remove the seeds and pulp and place on a baking tray with the cut-side facing up. Cook for 45 mins. Once baked, shred the spaghetti squash flesh with a fork to create “spaghetti” noodles.
Serve the spaghetti squash noodles and shredded beef Bolognese in a bowl and top with fresh parsley.
Note: if you can’t find spaghetti squash, you can use zucchini. Simply create zucchini “zoodles” with a spiraliser or julienne slicer and blanch briefly in boiling hot water, then drain to serve.
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