Courgette 'Spaghetti' Bolognese
Replacing white spaghetti with spiralised courgettes makes for a really simple to make meal that is healthier than regular spaghetti bolognese. If you don't have a spiraliser, use a vegetable peeler to make thin strips of courgette and combine them with the bolognese sauce at the last minute.
2 people
20 minutes
10 minutes
Ingredients
- 1 tbsp Balsamic Vinegar
- 1 pinch Black Pepper
- 1 tin Chopped Tomatoes (400g)
- 2 cloves Garlic crushed
- 1 - Onion chopped
- 1 tsp Rapeseed Oil
- 1 pinch Salt
- 1 - SuperValu Courgette
- 2 tbsp SuperValu Tomato Purée
- 1 tbsp Worcestershire Sauce
- 2 - Yellow Pepper or red peppers, chopped
- 300 g lean minced beef
To Serve
-
1
tbsp
Parmesan Cheese
-
1
bunch
SuperValu Fresh Basil
leaves to garnish
Method
- Heat the oil in a large pan over a medium heat. Add the onion and garlic and cook for 5 minutes.
- Add the mince, season with salt and pepper and cook until light brown. Mix in the peppers and cook for 3 minutes. Add the chopped tomatoes, tomato purée, worcestershire sauce and balsamic vinegar and stir well.
- Cover the pan and let it simmer for as long as you like. The longer you leave it, the more flavor will be in the dish.
- When you're ready to eat, spiralise the courgettes, add to the bolognese and mix for 1 minute to heat through. Serve with a few parmesan shavings and garnish with a few fresh basil leaves.
