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Courgette Spaghetti Bolognese

by David Gillick

 

Preparation time
20 Minutes
 
Cooking time
15 Minutes
 

Ingredients

Serves 2

  • 1 tsp rapeseed oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 300g lean beef mince
  • salt and pepper
  • 3 red or yellow peppers, chopped
  • 1 x 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 courgette
  • Parmesan shavings, to serve

Directions

1. Heat the oil in a large pan set over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the mince, season with salt and pepper and cook until lightly browned. Mix in the peppers and cook for 3 minutes. Add the chopped tomatoes, tomato purée, Worcestershire sauce and balsamic vinegar and stir well. Cover the pan and let it simmer for as long as you like. The longer you leave it, the more flavour will be in the dish.

2. When you’re ready to eat, use a vegetable peeler to peel the courgette into strips. Add the strips to the Bolognese and mix for 1 minute to heat through. Serve with a few Parmesan shavings if desired.

 
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