Simple Swap Spaghetti Bolognese
Here’s our recipe for ‘Spag Bol’ – but use your own, if you have one. The simple swap here is swapping the pasta for courgettes (or any green veggies, could be sliced cabbage or broccoli florets) – promise you’ll still love it! Any leftover sauce can be frozen for another time or made into something else…
- For the Bolognese
- 500g x Beef mince
- 4 x Fresh vine tomatoes, chopped
- 1 x Large onion, finely chopped
- 1 x Carrot, finely chopped
- 1 x Celery stick, finely chopped
- 1 x Clove of garlic, grated/ crushed
- 1 tbsp x Tomato puree
- 1 heaped tsp x Dried oregano
- Salt and pepper to taste
- 1 x Glass of red or white wine (whatever you have open)
- 1 x Kallo Organic beef stock cube
- 1 tbsp x Balsamic vinegar (optional)
- For the Courgetti
- 6 x Large courgettes
1. To make the Bolognese: Take a large frying pan/ wok and gently fry the chopped onion, carrot & celery until soft (takes about 8-10 minutes, over a medium heat), after 8/10 minutes add the grated garlic and oregano and mix through. Remove from pan and place to the side until needed.
2. Turn up the heat a little (now medium to high), and brown the beef mince. Reduce the heat (to medium), add the onion, carrot and celery mix to the pan and stir well. Add the tomato puree and cook out for 3-5 minutes, stirring well. Add the fresh tomatoes, wine and stock cube (and balsamic vinegar if using), bring to the boil and reduce to a simmer. Allow to cook for at least 20/ 30 minutes to allow all flavours to combine. Salt and pepper to taste.
3. To make the Courgetti: wash and top and tail the courgettes, using a spiralizer or julienne peeler, create thin ‘spaghetti-like’ strands. These can be eaten raw, or warmed through in a pan with a little boiling water or garlic butter (steam for 1-2 minutes). Add salt and pepper to taste.
Pile up the Courgetti (or your choice of greens) and top with Bolognese sauce.
Optional serving ideas:
Serve with some grated Parmesan cheese & fresh basil leaves
Turn any remaining bolognese sauce into lasagna using cauliflower puree (pureed boiled & salted cauliflower) and layers of spinach or courgette ribbons instead of pasta. The Bolognese improves the longer you cook it for – also great the next day!
Great to batch cook for the freezer.
Subs and Cheats:
Sub wine for water.
Sub fresh tomatoes for ½ tin of tinned, or use a couple of handfuls of cherry tomatoes.
Swap the beef mince for a pack or two of ready made supermarket meatballs, brown the meatballs and allow to simmer in the tomato sauce to cook through.