It’s no surprise that Spaghetti bolognese is one of the most commonly cooked dishes in the UK.
Instead of using jars of sauce it is so easy to make your own from scratch and much healthier for you and your pocket.
If you do make your own sauce, I’m pretty sure you already know how to make a bolognese but this is the way I do it and maybe it’s a bit different from your regular recipe and you might want to give it a go. I use beef and pork mince as this dish needs a little extra fat from the pork which makes it extra tasty. You could of course use all beef if you prefer. I also don’t add garlic to the sauce as I use it later on with the cougetti, and no one wants garlic overkill!
This recipe will comfortably feed four people decent sized portions over two nights. You could even split it in two and use the sauce as a base for a lasagne on the second night. As we are trying to be fairly healthy at the moment and to make up for the fact that there is a sizeable amount of red wine in the sauce-I served this with garlic courgetti as an alternative to regular spaghetti and it was delicious.
500g extra lean beef steak mince
500g pork mice
3 sticks celery
1 large onion
1/3 bottle red wine I used Lirac: Domaine Maby La Fermade Rouge 2013
3 large courgettes
2 cloves garlic
dash olive oil
salt and pepper to taste
- grate carrots and dice onions, celery add to a casserole dish with a dash of olive oil and sweat for around 15 minutes.
- Meanwhile brown both varieties of mince in a large frying pan.
- Remove meat with a slotted spoon and add to the onions, celery and carrots.
- Add 1/3 bottle of red wine, bring to the boil and cook the alcohol off for around 5 mins.
- Add jar of passata and let that bubble away for a minimum of 40 mins, you can leave it longer if you wish. Up to 2 hours will be fine if you keep an eye on it.
- While the bolognese is cooking you can prepare your courgetti. You don’t need a fancy spiraliser for this, a julienne peeler that you can pick up in your local supermarket works just as well.
- Crush two cloves of garlic.
- In a wok heat a splash of olive oil and add the garlic.
- Peel courgettes and add to wok, the courgetti will cook in minutes.
- Assemble everything on a plate and serve with a sprinkling of parmesan and fresh basil.
Enjoy with your favourite glass of red wine, the perfect accompaniment to bolognese and a nice treat. The wine we chose came from a mixed case from Yapp Brothers which is excellent value and there are some fab savings to be had when buying wine from the case, plus it makes me feel really posh!
What do you think of courgetti as a substitute to spaghetti. Yay or ney?