Courgetti Bolognese **RECIPE**

This meal is a great alternative to using pasta, with all of the goodness of the meat sauce, but none of the bloating. Feel free to add extra garlic, mushrooms, chilli or any other seasoning, I'd like to add some sun-dried tomato next to add some extra richness.


INGREDIENTS (serves 2):

• 250g Extra lean, grass fed (preferably organic) beef mince
• Drizzle Extra virgin olive oil
• 1 x Onion, sliced
• 2 x Celery sticks, finely chopped
• 1 x Carrot, finely chopped
• 4 x Cloves of garlic, minced
• 2 x 400g Tins of chopped tomatoes
• 1 x Tablespoons red wine vinegar
• 2 x Tablespoons W30 ketchup (or tomato purée, or sun-dried tomato)
• 1 x Teaspoon salt
• 1 x Teaspoon pepper
• Plenty of herbs to taste (I used thyme, oregano, basil and 3 bay leafs).
• 120ml W30 home made bone broth/stock
• 2 Courgettes/Zuccini

METHOD:

1. Add oil to a pan and brown the mince, and soften the onions. Then add the celery and carrots to soften .
2. Place contents of pan into a slow cooker or continue to cook in a pan, add all of the remaining ingredients.
3. If cooking in a slow cooker, leave on a low heat until serving. If cooking in the pan, cook for around 20 minutes, stirring occasionally.
4. Either use a julienne peeler or spiraliser to make courgette noodles, briefly boil the courgetti for 2 minutes. Either add to the meat sauce before serving or place on plate to serve meat sauce on top.
5. Eat immediately! Although this makes for great leftovers and tastes even better once the flavours have developed, I like it in a sweet potato jacket!