BOLOGNESE COURGETTI
8th July 2020
29.87 g fat
16.26 g protein
5.03 g CHO
Kcal: 354
Notes
Other parmesan cheeses are OK, just check the values
Ingredients
- 60g Beef mince
- 25g Spring onions
- 40g Chopped tomatoes - NAPOLINA
- 30g Mushrooms
- 50g Courgette
- 10g Tomato puree – MORRISONS double concentrate
- 18g Olive oil
- 5g Parmigiano Reggiano – WAITROSE grated
- 2g Garlic paste - GIA
- You will also need a good pinch of mixed dried herbs, ¼ - ½ stock cube, some water and a little seasoning
Instructions
- Reserve the courgette.
- Chop the onions and mushrooms.
- Place 12g of the oil in a pan and gently fry the onions until soft.
- Add the mince and fry for a further 3 minutes, then stir in the chopped tomatoes and mushrooms. Cook for a further 2 minutes.
- Add the tomato puree, garlic paste, herbs, stock cube and a little water, gently simmer for 10 minutes.
- Meanwhile make the ‘spaghetti’ with the courgette using a spiralizer.
- Place this in a little hot water with a pinch of salt and cook for a few minutes until tender.
- Drain well and toss in to the remaining olive oil.
- Serve with the sauce sprinkled with the grated Parmigiano cheese.
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CLICK HERE FOR DISCOUNTS.