We love this light, veggie-packed alternative to the classic Italian pasta dish.
Serves 1, per serving: 285 kcal, 31g protein, 24g carbs, 7g fat, 4g fibre
Ingredients
- ½ red onion, chopped
- 1 garlic clove, minced
- 1 stick celery, chopped
- 200ml stock (from LighterLife Savoury Broth)
- 100g lean minced beef
- 200g canned chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp Italian mixed herbs
- 1 tbsp chopped fresh basil
- Pinch powdered sweetener
- Freshly ground black pepper
- 1 large courgette
Method
- Cook the onion, garlic and celery in a splash of the stock in a non-stick saucepan until softened.
- Add the beef and cook, stirring occasionally, until browned.
- Stir in the rest of the stock and all the other ingredients apart from the courgette. Bring to the boil then reduce the heat, cover and simmer for 40 mins.
- Meanwhile, spiralise the courgette or cut into thin ribbons lengthways with a vegetable peeler and steam or poach in boiling water for a couple of minutes until just tender, then serve with the Bolognese sauce.
Tips
- Courgetti are great in stir-fries – just add them a couple of minutes before everything else is cooked.
- You can also spiralise butternut squash to make noodles (“boodles”).
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