Paleo Spaghetti Bolognese With Zucchini Noodles

Ingredients

• 3 tablespoons olive oil (extra virgin)
• 4-5 slices pancetta (finely diced (bacon rashers are fine))
• 1 large onion (finely diced)
• 1 large carrot (finely diced)
• 1 rib celery (finely diced)
• 1.5 lbs. ground beef (grass-fed mince (700 g))
• 0.6 lb. ground pork (free range mince (300 g))
• 4 garlic cloves (peeled and finely diced)
• 1 cup dry red wine
• 2 cans diced tomatoes (or tomato passata (800 g))
• 1 tablespoon tomato paste
• 30 ml port (or dry sherry (1 fl oz.))
• 2 tablespoons Worcestershire sauce (gluten-free)
• 2.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika powder
• 1 star anise (pod, this is my secret ingredient)
• 1 cinnamon stick (or 1 teaspoon cinnamon powder)
• 0.5 teaspoon red chili flakes
• 0.5 teaspoon ground nutmeg (optional)
• 2 teaspoons fresh thyme leaves
• 3 bay leaves
• To finish: 1 tablespoon butter or ghee (optional)
• 4 medium zucchini
• 1 tablespoon olive oil
• Zest of 1/2 lemon
• A good pinch of salt
• You will need a veggie spiralizer or a peeler to make noodles