You can’t go wrong with a spaghetti Bolognese, perfect for kids and adults. But why not try something a little healthier, but just as tasty.
Swap your usual spaghetti for courgette you can make with a spiralizer or potato peeler, it’s lighter as well as full of fibre and nutrients. Rather than using a shop bought sauce, which can be full of sugar, try making one at home with fresh ingredients and lots of vegetables.
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 tbsp coconut oil
- 400g lean steak mince meat
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 courgette, diced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 200g mushrooms, sliced
- 30g black olives, chopped
- 500g carton passata
- 3 tbsp tomato purée
- 150ml beef or vegetable stock
- Bunch of fresh basil leaves, roughly chopped
- 4 courgettes
- Freshly grated Parmesan, optional
- In a large pan, sauté the onions and garlic in the coconut oil over a medium heat until soft.
- Add the mince and dried herbs, and cook for 5-10 minutes until brown. Remove the pan from the heat, drain off the excess water and transfer everything to a large saucepan.
- Add the vegetables, olives, passata, tomato purée and stock. Bring to the boil and reduce to a simmer for 20-30 minutes until the sauce starts to thicken. The longer you let it simmer, the richer the sauce will become. Turn off the heat and stir in the basil.
- Spiralise the courgettes if you have a spiraliser or peel them into thin ribbons using a julienne peeler.
- Serve the Bolognese on top of the courgetti with a sprinkle of Parmesan, if using.