Recipes
Ragu with Spiralized Courgette
Ingredients
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1 small onion, diced
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2 garlic cloves, sliced
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1 carrot, peeled & finely diced
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1 stick celery, finely diced
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150g beef substitute
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150g mushrooms, chopped
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125ml red wine
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300g tinned chopped tomatoes
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100g borlotti beans
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1 bay leaf
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4 large courgettes
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25ml rapeseed oil
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5g sea salt
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25g fresh oregano leaves
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60g 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 substitute, mushrooms and bay leaf and cook until browned.
- Add the wine and reduce by half.
- Add the tinned tomatoes and simmer for 60 minutes. Then add the borlotti beans and continue to simmer for a further 30 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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