Recently after getting our spiraliser we have been experimenting with different recipes. We really enjoyed this ragu dish and wanted to share it with you.
It’s super easy to do and doesn’t take that long to cook, plus it goes a long way too if you’re feeding the whole family. It’s got plenty of veg in it so is a great way to keep up on your 5 a day. It also has less carbs which makes it more of a healthier option. You can always add other veg too like celery, leek, carrot or pepper.
The ragu provides a rich and tasty accompaniment to the fresh, crunchy courgetti. Try it you won’t be disappointed!
In a large saucepan add the beef mince and gently brown on a medium heat. Add the onions and cook until soft then add the garlic.
Add the mushrooms, tomatoes and aubergine and stir until they are a little soft.
Add the tomato puree, paprika, Italian herbs and the Worcestershire sauce and stir in. Crumble half an oxo cube into the saucepan along with 200 ml of water. Put the lid on and simmer for 20 minutes for the sauce to thicken.
While your ragu is simmering prepare your courgetti. Cut both ends of your courgette and attach to your spiraliser. Turn the handle to produce the "spaghetti", stopping periodically and detaching the strands to keep it a manageable length. Repeat with the other courgette and set aside.
Take the lid off and add some freshly chopped basil and give it a big stir, leave to simmer for another 5 minutes with the lid off.
Fry your courgetti in a saucepan with a little olive oil for one minute. Add your courgetti to a dish with a generous portion of ragu, sprinkle with fresh basil and fresh grated parmesan if desired.
Hi I’m Lucy and I have always been into eating great food! I love all types of food (apart from bananas – yuck!) and am a big fan of enjoying everything in moderation – so yes I do eat naughty stuff too!
My motto is to enjoy life and live it to the full which comes down to traveling all around the world experiencing different adventures – usually involving food!