Recipes
BEEF RAGU AND COURGETTE SPAGHETTI
Ingredients
-
1 small onion, diced
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1 carrot, peeled & finely diced
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1 stick celery, finely diced
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300g quality lean minced beef
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125ml red wine
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300g tinned chopped tomatoes
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1 bay leaf
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4 large courgettes
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Olive oil
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Sea salt
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Fresh oregano leaves Parmesan to finish
Method
- Make the ragu; sweat the garlic, onions, celery and carrot in a little oil and a large pinch of salt.
- Increase the heat, add the beef and bay leaf and cook until browned.
- Add the wine and reduce by half.
- Add the tinned tomatoes and simmer for 90 minutes.
- Using a spiralizer, shred the courgettes.
- When the ragu is ready, place the courgette spaghetti in a bowl and mix through the hot ragu.
- Portion into bowls and top with fresh parmesan and some fresh oregano leaves.
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