‘Courgetti’ bolognese
A low-carb twist on a classic recipe
Servings
4
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.
Ingredients
1 tbsp coconut oil
1 small onion, diced
1 garlic clove, crushed
800g minced beef
2 tbsp tomato paste
700g passata
2 tsp dried oregano
100ml beef stock
8 large courgettes (zucchini)
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition
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.