1. Preheat the oven to 200c and line a baking tray. Cut the green top off the red capsicums and roughly chop them. Wrap the garlic in foil and bake the garlic and capsicums for 30-35 minutes and then blend in the blender with the basil and garlic.
  2. Sauté the onion and garlic in a pan with the coconut oil until translucent
  3. Add the mince and cook until browned. Then add the sauce, chopped herbs, and broth and simmer for 10-15 minutes or until thickened and flavoursome.
  4. While the sauce is simmering, spiralize all your zucchinis
  5. Serve the sauce on a big bowl of zoodles and top with cheese and/or pesto if you like.

*FYI chicken spag bol is AMAZING as well as a combo of veal and pork

 

spag bol with broth and pesto

Spag Bol with broth and pesto