Courgetti bolognese

This is an easy low carb version of spaghetti bolognese, and it’s delicious.¬†

INGREDIENTS
1 zucchini per person

BOLOGNESE SAUCE (SERVES 4)
1 large onion (brown or red)
2 cloves garlic
2 carrots
2 celery sticks
500 grams mince beef
2 rashers of bacon or pancetta (optional)
2 tins of chopped tomatoes
Generous pinch of salt
Good crack of black pepper
Sprinkling of chilli flakes
1/2 teaspoon oregano
2 bay leaves
1/2 cup wine (white or red)
A splash of olive oil

TO MAKE THE SAUCE
Peel and finely dice the onion, peel and finely crush the garlic, peel and finely dice the carrot, and take the ends of the celery and finely dice.

In a large saucepan, heat a splash of olive oil and saute the onion, celery and carrot together for a few minutes. Add the mince and diced bacon/pancetta with the garlic, salt, pepper, chilli, oregano. Allow to brown for a few minutes, using the wooden spoon to break up the mince. Add in the wine and saute for another minute. Add the tinned tomatoes and bay leaves, stir, and let it simmer on low heat for up to an hour. Taste for seasoning and add salt/pepper/chilli according to your taste.

TO SPIRALISE THE ZUCCHINI
Use a spiraliser or a julienne peeler to cut into thin strips. Heat a large pan with a little olive oil. Saute the zucchini for a 7-10 minutes until soft. Drain the excess water off and add a little salt. Serve with the bolognese sauce.

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