Gluten Free Spag Bowl

• 500g lean beef mince
• 500g zucchini noodles
• 2 tsp garlic
• 2 celery sticks, sliced
• 1 carrot, grated
• 1 brown onion, finely diced
• 1tbsp olive oil
• 1/2 cup Cheddar cheese grated
• 3 tsp Rosemary sprigs
• Fresh oregano to serve (optional)

Sauce:

• 2 tsp Dried oregano
• 2 tbsp tomato paste
• 400g tinned crushed tomatoes
• 1/2 cup water

1. In a medium saucepan add olive oil and heat over medium heat.
2. Add carrot, celery, garlic and onion and cook until soft and aromatic.
3. Add beef mince and rosemary cook until browned.
4. Add tomato paste, tinned tomatoes and oregano. Add water. Cook, covered for 2 minutes.
5. Stir in zucchini noodles. Cover and cook for 2 minutes or until tender.
6. Lower heat and add cheddar cheese, stir until just melted.
7. Top with fresh oregano and serve.

• Energy: 343 cals
• Total fat: 15.4g
• Saturated fat: 6.8g
• Total carbohydrates: 14.4g
• Dietary fibre: 3.7g
• Sugar: 8.1g
• Protein: 35.7g
• Sodium: 413.7mg