A British Lifestyle Blog

21 April 2015

No- Carb Spag- Bol


I have taken the healthy kick into full spring. And whilst I am okay giving up the odd chocolate bar every now and then, I am not okay with giving up my comfort favorites. Thank god for courgetti, aka no- carb Spag- bol....


How delicious does this look?! Perfect mid week supper to rustle up! 


This is my gorgeous new Spiralizer, perfect for making courgetti. It is also super cheap too costing me no more than £13.00!! You can find it here on Amazon (where else for bargains?!) It's the perfect size for my small kitchen, easy to clean and store. Not that you will want to store it, I have made courgetti nearly every single day! 




The bolognese recipe was inspired by the lovely Chippas sisters, who Simply Italian book is amazing for getting Italian food perfect! It's not quite on recipe point was it is in the book, but when you have veggies to use up in the fridge, sometimes you have to go off the beaten track and throw it into a big pot and create something yummy!

THE INGREDIENTS
(Serves four)

- 500g Fresh beef and pork mince (always mix it up)
- 2/3 Courgettes (depends on how much pasta you want)
- 2 Tins of plum/ chopped tomatoes
- 6 Fresh cherry tomatoes
- 2 Medium Onions, peeled and finely diced
- 2 Sticks of celery, trimmed and finely diced
- 2 Carrots, trimmed and finely diced
- 2 Cloves of Garlic, peeled and finely diced
- 1 Medium chilli (optional), seeded and finely sliced
- Freshly grated Parmesan cheese (both for the sauce and extra to grate over)
- 2 tbsp tomato puree
- 2/3 Sprigs of fresh rosemary
- Olive oil
- Sea salt and black pepper
--------------------------------- 

- Using a large heavy- bottomed saucepan, place onto medium heat and add a good lug of olive oil. 
- Reduce the heat slightly and add your onions, carrots, celery and garlic.
- Add the rosemary and move everything around (so technical) and fry for around 8- 10 minutes until the veggies has softened.
- Increase the heat slightly and add the mince and stire until the meat is all browned.
- Stir in your tins of plum/ chopped tomatoes. Add in more rosemary, tomato puree, chilli (if you wanted it) and also wine if you want a kick. Slice your cherry tomatoes in hald and throw them in as well. 
- Give everything a good stir with a wooden spoon, breaking up the tomatoes an bring the sauce to a gentle simmer. Reduce the heat to low- medium, place the lid on and leave it to bubble away for about an hour to let the flavours to develop. Make sure to stir so it doesn't catch. 
- When the sauce is nearly ready, add the Parmesan and season to taste.
- Meanwhile, cut the ends off your courgettes and fix to the spiralizer and make delicious long strings of courgetti. Season to taste. 
- To plate, add your courgetti to your bowl of choice and add a dollop of the sauce on top. Sprinkle with Parmesan. (FYI I know you are mean to mix in the sauce with the pasta, but I think it looks prettier this way!)


Simply one of the best meals I have ever made! So yummy and perfect for creating healthy comfort meals. The spiralizer is the best kitchen basic that I have invested in for the kitchen... ever!! You guys need to get your hands on it! 


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