Gluten-Free Beef and Zucchini Spaghetti

Ingredients

• 150 g ground beef, 85% lean
• 85 g gluten-free spaghetti
• 1 zucchini, small, diced
• ¼ yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp fennel seeds, lightly crushed
• 1 tbsp tomato paste
• 120 ml gluten-free beef broth
• 1 tsp red wine vinegar
• 1 tbsp fresh parsley, chopped
• 0.3 tsp salt

Method

1. Salt the beef and crush the fennel seeds.
2. Brown beef in hot oil until deeply crusted; remove briefly.
3. Soften onion and zucchini, then stir in garlic and fennel.5 min timer
4. Stir in tomato paste, broth, and vinegar; simmer until thick.12 min timer
5. Boil spaghetti until tender, then drain and toss with sauce.10 min timer
6. Fold in parsley and serve with the beef sauce clinging.