• Serves: 4


  • 1 small onion, diced
  • 1 carrot, peeled & finely diced
  • 1 stick celery, finely diced
  • 300g quality lean minced beef
  • 125ml red wine
  • 300g tinned chopped tomatoes
  • 1 bay leaf
  • 4 large courgettes
  • Olive oil
  • Sea salt
  • Fresh oregano leaves Parmesan to finish


  1. Make the ragu; sweat the garlic, onions, celery and carrot in a little oil and a large pinch of salt.
  2. Increase the heat, add the beef and bay leaf and cook until browned.
  3. Add the wine and reduce by half.
  4. Add the tinned tomatoes and simmer for 90 minutes.
  5. Using a spiralizer, shred the courgettes.
  6. When the ragu is ready, place the courgette spaghetti in a bowl and mix through the hot ragu.
  7. Portion into bowls and top with fresh parmesan and some fresh oregano leaves.

NUTRITION: 246kcal, 9.9g fat, 4.1g saturates, 7.7g carbs, 7g sugars, 4.2g fibre, 23.2g protein, 0.34g salt




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