Spicy courgetti bolognese

Spicy courgetti bolognese

A tasty twist on traditional spaghetti bolognese

time

20 mins

pan

40 mins

fire

221 kcal

time

20 mins

pan

40 mins

fire

221 kcal

Spicy-courgetti-bolognese

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

I quite often end up adding chilli into my spaghetti bolognese to liven it up a bit, and thought I would try one that’s meant to be spicy. When it was ready, I decided to try it out with courgetti (spiralized courgette) rather than traditional spaghetti to see if it would work. I find normally if I have bolognese sauce with courgetti I just want pasta too- I think you need a bit of zing with courgetti to really enjoy it!

I was sent some of Cirio’s range of tomatoes to try out, and for this I used the plum tomatoes and one of the little pots of tomato puree. The Cirio tomatoes really are lovely rich tomatoes- they are tinned on the day of picking to retain a really authentic Italian taste,

I have two spiralizers- this one from Amazon (click here) and a super cheap one that I got from ebay (click here to see a similar one on Amazon).The big one is great, you can use different blades for different things and it’s very efficient, but the little cheap one is also great- you are limited to just one thickness of spiral but it’s fine!

I don’t pre-cook my courgetti as it releases a lot of water, but if you don’t like this idea you can blanch it (drop it into a pan of boiling water and drain it immediately) before mixing with the sauce.

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Spicy courgetti bolognese

Servings: 4
A tasty twist on traditional spaghetti bolognese
Syns: 1 per portion
Print Recipe
20 mins
40 mins

Ingredients

  • 500 g extra lean beef mince
  • 2 tbsp tomato puree
  • 1 can plum or chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 onion chopped
  • 2 cloves garlic chopped or crushed
  • 1 carrot peeled and roughly chopped
  • 1 stick celery finely chopped
  • 1 red wine stock pot Tesco, or 1 beef stock pot or cube
  • 1 fresh red chilli
  • 2 large courgettes
  • handful fresh basil
  • freshly grated parmesan optional
  • salt and pepper
  • 1 tsp olive oil

Instructions

  • Heat 1 tsp olive oil, and add in the onion. Cook gently for about 5 minutes until softened
  • Add in the celery and garlic and stir fry for a couple of minutes
  • Add in the canned tomatoes, tomato puree, balsamic vinegar, brown sugar, carrot, and some salt and pepper, and bring to a simmer
  • Dissolve the stock pot or cube in 200ml water and add in. Leave on to simmer gently (lid off) for 40 minutes. Add in a little extra water if it starts to dry out too much.
  • In the meantime, fry the beef mince in a non-stock frying pan on a high heat (I used Fry light for this) stirring constantly to brown through and break down any lumps (approx ten minutes) and then set to one side.
  • Cut the ends off the courgettes and spiralize into spaghetti shape. Set aside
  • When the sauce has been bubbling away for 40 minutes and is lovely and rich, either use a food processor or a hand blender to blitz it up. I add the whole red chilli at this point (stalk removed) including the seeds. If you want to tone down the heat a little then remove the seeds before adding the chilli.
  • Put the smooth tomato sauce back onto simmer, and add in the cooked mince beef. Heat through for 5 minutes.
  • In a large bowl, mix together the courgetti and bolognese sauce. Serve with plenty of torn basil and parmesan.

Notes

This is also delicious with regular or wholewheat spaghetti!
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