Courgetti Bolognese (serves 2)
Spaghetti bolognese is many people's favourite comfort food. Making Courgetti Bolognese turns this once slightly naughty meal into a true naughty health phenomenon.
TIP: use a spiraliser to make the proper Courgetti but if you don’t have one just use a potato peeler to make courgette ribbons like fettuccini.
1 tbsp. olive oil
250g turkey or quorn mince
1/2 large onion, finely chopped
1 garlic clove, crushed
1 large carrot, peeled and diced
100g button mushrooms, roughly chopped
1 tbsp. tomato purée
1 x 400g cans chopped tomatoes
1 chicken stock cube
1 tsp. soy sauce
2 large courgettes
2 tsp. grated Parmesan, to serve
Handful basil leaves
Heat half of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.
Add the onion to the pan and cook on a low heat for 8-10 minutes until tender.
Add the garlic, stirring for 1 minute or so, followed by the carrot and the mushrooms, stirring for about 3 minutes, until softened.
Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes.
Fill a can with water and pour into the pan.
Crumble over the chicken stock cubes and bring to the boil.
Once boiling, lower the heat and simmer for about 1 hour, until the sauce has thickened and the vegetables are tender.
When the bolognese is nearly ready, stir through the soy sauce and some seasoning.
Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining olive oil and add your Courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and pepper and serve topped with the turkey bolognese, grated parmesan and basil leaves.