Heat a splash of olive oil on medium heat in the pan and saute the chopped onion and garlic until soft and translucent. Add the ground/minced meat and continue to cook until browned.
Add the wine and continue to simmer for about 5 minutes to reduce the wine.
Add the vinegar, tinned tomatoes, herbs and simmer without the lid for about 20-30 minutes or until the sauce thickens. If adding additional vegetables, add now. Season with salt and pepper. For a supreme Bolognese sauce, allow to simmer gently for up to 2 hours.
To Make Zoodles
Spiralize approximately 1 medium zucchini per serve (dependent on the size of zucchini) so you have enough for 4-6 serves of zoodles.
Add a splash of olive oil to a hot frying pan and saute the zoodles for 1-2 minutes until ‘al dente’, taking care not to overcook. Alternatively microwave your zoodles for a few minutes.
Serve the zoodles into serving bowls and top them with the Bolognese sauce. Top with grated Parmesan cheese to taste.
Another alternative is to serve the sauce on top of your zoodles and heat in the microwave for 1-2 minutes until hot.
My favorite variation is to make this sauce is by adding low carb vegetables sourced from a 'fridge clean out', including rocket, sliced mushrooms, diced red peppers/capsicum, diced zucchini, diced celery and diced eggplant. For fussy eaters, disguise the vegetables by grating or dicing very small.
Add any other vegetable that fits in with your way of eating such as carrot and celery.
Add finely chopped bacon or pancetta and cook with the onion.
Add fresh or dried red chili.
Add any herbs of choice including mixed herbs, Italian herbs, thyme and rosemary.
Add 1 tablespoon of Worcestershire sauce or Tamari/soy sauce for additional flavor.
Meat - Switch the beef for a mixture of beef and pork mince or use chicken, turkey or veal.Use red wine in the recipe for a lovely robust flavor. My family won't allow me to use anything else and know when I haven't added red wine. I freeze leftover wine in small water bottles to use in Bolognese sauce. Although recipe specifies 1/2 cup, I am extremely generous when adding red wine to this recipe.Add a beef stock cube for additional flavor.Try to use tinned tomato that is sugar free and without additives.If you have the time, simmer your sauce as long as 2 hours for a wonderfully aromatic sauce. If you don't have the time the sauce can simmer for about 30 minutes with the lid off and can be used immediately.
Serving: 1serve of sauce only | Calories: 273kcal | Carbohydrates: 9g | Protein: 15g | Fat: 13g | Fiber: 2g