Description
A tasty twist on traditional spaghetti bolognese
Syns: 1 per portion
Ingredients
Scale
- 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!
- Prep Time: 20 minutes
- Cook Time: 40 minutes