Courgetti Bolognese
Courgetti Bolognese
Spiralized courgettes make a healthier alternative to pasta in the classic spaghetti Bolognese - use turkey mince for a low-calorie sauce
- Serves 4
- Easy
Nutrition per serving
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Calories 326
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Carbohydrates 20
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Saturated Fat 1
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Sugar 17
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Protein 39
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Fat 8
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Fiber 8
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Salt 2.6
Ingredients
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2 tbsp olive oil
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500g turkey mince (thigh or breast)
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1 large onion, finely chopped
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1 garlic clove, crushed
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2 large carrots, peeled and diced
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150g pack button mushrooms, roughly chopped
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1 tbsp tomato purée
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2 x 400g cans chopped tomatoes
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2 chicken stock cubes
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1 tbsp soy sauce
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4 large courgettes
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grated pecorino or Parmesan, to serve
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handful basil leaves
Method
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Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.
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Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, 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 1 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 hr, until the sauce has thickened and the veg is tender.
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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 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey Bolognese, grated pecorino and basil leaves.