Simply Perfect Lean 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

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons and stack the courgette ribbons on top of each other, fold in half lengthways, then finely slice until you end up with a pile of courgetti

Finely slice any remaining inner stem[s]

Tip: Use a spiraliser or julienne peeler to make your courgetti if you have one!

Once the onion and carrot are beginning to soften, add your 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

While the mince is cooking, add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (🔄 10-12 min for wholewheat) or until cooked with a slight bite then add the courgetti to a colander

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

Add the chopped garlic to the pan with your tomato paste, beef 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 bolognese

Once thickened, add the courgetti pasta to the 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 courgetti pasta bol

Chop your parsley finely, including the stalks

Grate your Italian hard cheese