INGREDIENTS

• 500g beef mince
• 4 fresh vine tomatoes, chopped
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 tbsp tomato puree
• 1 heaped tsp dried oregano
• 1 heaped tsp dried oregano
• 1 beef stock cube
• 1 tbsp balsamic vinegar (optional)
• Salt and pepper to taste

INSTRUCTIONS

• Take a large frying pan/wok and gently fry the onion, carrot & celery until soft. It should take around 8-10 minutes, over a medium heat.
• Add the grated garlic and oregano and stir. Remove from pan and place to the side until needed.
• Turn up the heat a little, now medium to high, and brown the beef mince.
• Reduce the heat to medium and add the onion, carrot and celery mix to the pan and stir well.
• Add the tomato puree and cook for 3-5 minutes, stirring well.
• Add the fresh tomatoes, wine and stock cube (and balsamic vinegar if using), bring to the boil and reduce to a simmer. Allow to cook for at least 20/30 minutes to allow flavours to combine.
• Add salt and pepper to taste.

FOR THE COURGETTI...

• Allow 1 large or 2 small courgettes per person.
• Wash and top and tail the courgettes.
• Create thin ‘spaghetti-like’ strands using a spiralizer or julienne peeler.
• These can be eaten raw or warmed through in a pan with a little boiling water or garlic butter. steam for 1-2 minutes.
• Pile up the courgetti and top with the bolognese sauce. Serve with some grated parmesan cheese & fresh basil leaves.

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