Simply Perfect Beef Courgetti Spag Bol

Boil a kettle

Peel and finely chop your brown onion[s]

Top, tail, peel and finely chop your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and carrot with a pinch of salt and cook for 3-4 min or until beginning to soften

Peel and finely chop (or grate) your garlic

Once the onion and carrot are beginning to soften, add your beef mince to the pan and increase the heat to high

Cook for 3-4 min further or until browned all over, breaking it up with a wooden spoon as you go

Meanwhile, dissolve your beef stock mix and soy sauce in 100ml [150ml] [200ml] boiled water – this is your stock

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons, stack into a pile and fold in half lengthways, then finely slice – this is your courgetti

Add your spaghetti to a pot of boiled water, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Add the courgetti to a colander

Once done, drain the cooked spaghetti over the courgetti, reserving a cup of the starchy pasta water, and return to the pot – this is your courgetti spaghetti

Add the chopped garlic to the pan with your tomato paste, stock, chopped tomatoes, dried basil and dried oregano

Season with a grind of black pepper, bring to the boil and cook for 4-5 min further or until thickened and the mince is cooked through (no pink meat!) – this is your beef bolognese

Once thickened, add your courgetti spaghetti to the beef bolognese with a splash of starchy pasta water and cook for a final 2-3 min or until the courgetti is slightly softened – this is your beef courgetti spag bol

Meanwhile, chop your parsley finely, including the stalks

Grate your Italian hard cheese