Creamy Beef in Tomato and Feta Sauce

with Zoodles

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low-carb
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low-carb
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Instructions

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1 Fry onion

Peel and chop onion and garlic. Heat a pan over medium heat with a drizzle of oil. Add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and fry for 2 min further. Transfer on a plate and set aside.

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2 Start sauce

Return the pan to medium-high heat and add another drizzle of oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. Add the onion and garlic back to the pan. Add the chopped tomatoes, water, dried basil, salt and pepper. Bring to a bubble and reduce the heat to low. Cover with a lid and cook on a low simmer for 20-30 min.

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3 Blanch zoodles

When the sauce is nearly done, cut the zucchini into 'spaghetti' with a spiralizer. If you don't have one, cut the zucchini into very thin slices lengthwise, then into long ribbons. Bring a pot of salted water to a boil, and blanch the zoodles for 30 seconds. Drain well in a colander.

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4 Finish sauce

Add the cooking cream to the beef sauce and mix until fully combined. Cook for a final 1 min. Check the seasoning.

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5 Serve

Divide the zoodles to plates. Top with beef sauce. Crumble the feta cheese on top. Garnish with fresh basil.

Tips for fussy eaters

Hold the feta cheese. Serve the sauce with pasta.

Pro tip

Basically just drop the zoodles into the boiling water and then drain almost immediately so that they remain crunchy.

A plate full of creamy treat.

Cooking Time: 45 min

Cals 884 · Prot 59 · Carbs 59 · Fat 52

Gluten-Free

Ingredients

Number of people

Sauce

Lean beef mince 350 Grams
Brown onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Chopped tomatoes 0 Grams
Water 50 ML
Dried basil 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Cooking cream 200 ML

Zoodles

Large zucchini 2 Pieces

To serve

Feta cheese 50 Grams
Fresh basil 15 Grams

A plate full of creamy treat.

Cooking Time: 45 min

Cals 884 · Prot 59 · Carbs 59 · Fat 52

Gluten-Free

Instructions

photo

1 Fry onion

Peel and chop onion and garlic. Heat a pan over medium heat with a drizzle of oil. Add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and fry for 2 min further. Transfer on a plate and set aside.

photo

2 Start sauce

Return the pan to medium-high heat and add another drizzle of oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. Add the onion and garlic back to the pan. Add the chopped tomatoes, water, dried basil, salt and pepper. Bring to a bubble and reduce the heat to low. Cover with a lid and cook on a low simmer for 20-30 min.

photo

3 Blanch zoodles

When the sauce is nearly done, cut the zucchini into 'spaghetti' with a spiralizer. If you don't have one, cut the zucchini into very thin slices lengthwise, then into long ribbons. Bring a pot of salted water to a boil, and blanch the zoodles for 30 seconds. Drain well in a colander.

photo

4 Finish sauce

Add the cooking cream to the beef sauce and mix until fully combined. Cook for a final 1 min. Check the seasoning.

photo

5 Serve

Divide the zoodles to plates. Top with beef sauce. Crumble the feta cheese on top. Garnish with fresh basil.

Tips for fussy eaters

Hold the feta cheese. Serve the sauce with pasta.

Pro tip

Basically just drop the zoodles into the boiling water and then drain almost immediately so that they remain crunchy.

Ingredients

Number of people

Sauce

Lean beef mince 350 Grams
Brown onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Chopped tomatoes 0 Grams
Water 50 ML
Dried basil 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Cooking cream 200 ML

Zoodles

Large zucchini 2 Pieces

To serve

Feta cheese 50 Grams
Fresh basil 15 Grams
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