• Liam Holohan

Low carb spaghetti & meatballs

I don't know a cyclist who's not eaten this classic. Now you can enjoy it on your rest or easy days! Packed full of nutrients you'll also tick off a load of your 5 a day. 

Serves 2 with lots of left over sauce for later in the week. 

Ingredients

  • Onion


  • Celery stick

  • Carrot

  • Leek

  • 2 Garlic cloves

  • 2 bay leafs 

  • 1 tsp oregano 

  • 1 tbsp tomato puree

  • 2 tins of chopped tomatoes 

  • 4 high quality sausages

  • 2 courgettes 

  • Handful of rocket

  • Grating of parmesan cheese

Make a big batch of the tomato sauce. You can use it for so many dishes. 

To make the sauce finely dice the first 4 ingredients and fry in olive oil on a low heat until softened. Add the chopped garlic for the last 2 min. Add the bay, oregano and tomato puree for another minute.  

Go in with the 2 tins of tomatoes. Rinse the tins out with a little water and tip that in too. Leave the sauce to simmer for 20 min on a low heat. After this time take out the bay leaves and blitz in a blender until smooth.  

Prep your "spaghetti" by spiralising 2 courgette. Some supermarkets will even sell you it pre done now! 

Put a frying pan on medium high heat with a tbsp of olive oil. Squeeze out the sausaged from their skins in to little balls then fry until brown.  

Turn the heat right down and add the courgette and enough sauce to coat it all. Check the seasoning and adjust to your liking.  

Serve up as in the photo with some rocket, parmesan cheese and a drizzle of top notch olive oil.  

 
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