© 2017 by PALEOinheels. All rights reserved.

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COURGETTI BOLOGNESE

A LOW CARB, DELICIOUS & SUPER EASY 

TAKE ON THE AGE OLD ITALIAN CLASSIC

MID WEEK FAVOURITE

SERVES: 3-4

INGREDIENTS:

  • One pack of grass fed organic beef mince (approx 450g)

  • 500g organic passata

  • One large diced onion*

  • One large diced carrot*

  • two sticks of celery diced*

  • Two large organic courgettes made into noodles**

  • One large clove of garlic minced

  • Half cup of white wine

  • One heaped tbsp of Italian seasoning

  • Oil

  • Salt & pepper

OPTIONAL:

  • Chilli flakes to taste

  • Nutritional yeast

  • Two tbsp Paleo compliant ketchup

  • Fresh basil

*For those of you wanting a quick cheat, you can purchase the Soffritto mix from Waitrose to save on the dicing!

**Use a spiralizer or julienne peeler to make spaghetti.

DIRECTIONS:

  1. Heat a frying pan with a glug of oil over a medium high heat.

  2. Once the oil and pan are hot, add the diced vegetables, season with salt and pepper and cook for around 7-8 minutes until the vegetables begin to soften & caramelise.

  3. Add the white wine and reduce. Allowing the alcohol to burn away, around 3 or 4 minutes. Once reduced, set aside.

  4. Whilst vegetables are cooking, heat oil in a large sauté pan over a medium high heat. Add beef mince and garlic to the pan and season well. Cook until beef is browned.

  5. Add cooked vegetables to the sauté pan with the beef and mix together. Add the passata and Italian seasoning and simmer for ten minutes. If you are using chilli flakes and ketchup add these now and mix well.

  6. Once the bolognese is heated through, flash fry the courgetti for two minutes.

  7. Plate and top with extra chilli flakes, fresh basil leaves and nutritional yeast for a similar taste to Parmesan if desired.