A low-carb twist on a classic recipe
About this Recipe
Using a spiraliser to make courgette noodles is a good way to use up an abundance of courgettes in the summer months.
Step by Step Instructions
1 tbsp coconut oil
1 small onion, diced
1 garlic clove, crushed
800g minced beef
2 tbsp tomato paste
2 tsp dried oregano
100ml beef stock
8 large courgettes (zucchini)
Heat the coconut oil in a large heavy-based pan and sauté the onion for a few minutes, before adding the garlic and cooking until they soften. Add the minced beef and cook until it turns light brown in colour, stirring well.
Add the tomato paste, passata, oregano and beef stock and stir to combine all the ingredients. Cover with a lid and cook on a gentle heat for 15 minutes.
Meanwhile, use a spiraliser, hand-held spiraliser or julienne peeler to create ‘spaghetti’ from the courgettes. Heat a small amount of coconut oil in a large frying pan and stir fry the ‘courgetti’ until they soften slightly, which shoild only take a couple of minutes. Serve the ‘courgetti’ with the bolognaise sauce.
Courgettes have a high water content and contain very few calories, which makes them popular with dieters, but they are also fairly low in nutrients, apart from small amounts of vitamin C and potassium, as well as soluble fibre.
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