COURGETTI BOLOGNAISE
This Italian classic always brings a sense of comfort and homeliness to the table, there is nothing that says home cooking better than a rich Bolognaise ragu. This recipe will keep the whole family happy and nourished! Having it on a bed of courgetti rather than nutritionally-devoid industrial white pasta will transform this authentic dish into a nourishing feast. The bone broth adds an unparalleled richness of flavour, not to mention abundance of brain-boosting healthy fats and skin-enriching collagen. Who knew that brain and beauty food could taste this good? I hope you enjoy this recipe as much as we do and believe me it will become your family's favourite in no time.
Courgetti Bolognaise
Serves 4
INGREDIENTS
2 tbsp of butter or ghee
2 large onions, finely minced
6 garlic cloves, minced
3 bay leaves
2 sprigs of fresh rosemary
1 tsp oregano, fresh or dried
500g minced beef or lamp
2 tbsp tomato purée
2 cans of chopped tomatoes or 800g fresh tomatoes (preferably Isle of Wight)
250ml homemade beef broth or water
200ml red wine (optional)
2 large carrots, grated
2 celery sticks, grated
sea salt and black pepper, to taste
4 large courgettes, spiralised
handful of fresh parsley leaves, finely chopped
parmesan, grated
INSTRUCTIONS
1. Melt 2 tablespoons of butter or ghee in a large saucepan or casserole dish and fry the onions on a low heat until softened and translucent, then add the garlic, bay leaves and herbs.
2. Raise the heat and add the minced meat to the saucepan and brown, using a wooden spatula to break it up as you go.
3. Pour in the red wine and stir to "déglace" the pan, then add the tomato purée, tomatoes and bone broth or water.
4. Bring to the boil, cover with a lid and then reduce to a gentle simmer for 1-2 hours until rich and thickened, stirring occasionally. Even better after 3 or 4 hours.
5. Ten minutes before the end of cooking, add the grated carrots and celery, and season with sea salt and a good grind of pepper.
6. Meanwhile, spiralise/julienne the courgettes into courgetti (if you don't have a spiraliser or julienne peeler, just use an ordinary vegetable peeler and then a knife to slice the courgette strips into thin spaghetti strands).
7. If you prefer your courgetti slightly softened, you can pan fry the courgetti in a pan with a little butter and water. Divide the courgetti into four plates/bowls.
8. Stir the chopped parsley into the ragu, check the seasoning and serve on top of courgetti with fresh parmesan and a drizzle of extra virgin olive oil to serve.