COURGETTI AND RAGU
Make and share this Courgetti and Ragu recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 4h45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the ghee or butter in a large saucepan and gently fry the onion over a low heat until softened but not browned (about 10 minutes). Add the garlic, bay leaves, mixed spice, oregano and fry for a further two minutes.
- Increase the heat and add the beef to the pan, using a wooden spatula to break it up as you cook.
- After five minutes, add the chicken livers, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato purée and bone broth or water.
- Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 2½ hours, or until rich and thickened. It is even better after 3-4 hours. Keep an eye on it and add more liquid if needed.
- Add the grated carrots 15 minutes before the end of cooking. Turn up the heat to a medium simmer and season with sea salt, a good grind of pepper and the fresh parsley.
- Meanwhile, use a spiralizer or julienne peeler to make the spaghetti from the courgettes. This is the courgetti. Or you can use a regular vegetable peeler to slice the courgettes lengthways into very wide ribbons, which you can then slice in half. You might want to cut the long strands in half to make them easier to eat.
- Soften the courgetti in a pan with a little butter, stirring over a low heat for three minutes. Alternatively, save washing up another pan by just running some of the hot sauce through your spirals - the heat and salt in the sauce will soften them.
- Serve the courgette and beef ragù in bowls. Drizzle each bowl with extra virgin olive oil and serve with grated parmesan.
Nutrition Facts : Calories 868.8, Fat 41.5, SaturatedFat 18, Cholesterol 195.7, Sodium 694.3, Carbohydrate 84.9, Fiber 26.3, Sugar 29.8, Protein 45.6
MUSHROOM RAGU WITH COURGETTI RECIPE
Swap classic noodles for courgette spaghetti 'courgetti' with our vegetarian mushroom ragu. Quorn mince and veg make this dish just 125 calories
Provided by Jessica Dady
Categories Dinner
Time 45m
Yield Serves: 4-6
Number Of Ingredients 8
Steps:
- Heat the oil in a sauté pan or deep frying pan. Gently cook the onion, carrot and celery for 10mins, until softened. Remove to a plate. Turn up the heat and add the mushrooms to the pan and fry until any water has evaporated (you need lots of heat for this). Add the Quorn mince, stir, then add back the vegetables, along with the tomato purée, stock and passata. Simmer for 20mins.
- Add the stock to a pan of boiling water and cook the courgette noodles for 1-2 mins, until just tender. Toss with a little olive oil and divide between 4 serving plates. Top with a generous portion of ragu and serve.
Nutrition Facts : @context https, Calories 125 Kcal, Sugar 9.5 g, Fat 2.9 g, SaturatedFat 0.8 g, Sodium 0.6 g, Protein 10.8 g, Carbohydrate 11.6 g
COURGETTI BOLOGNESE
Spiralized courgettes make a healthier alternative to pasta in the classic spaghetti bolognese - use turkey mince for a low-calorie sauce
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.
- Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes. Fill 1 can with water and pour into the pan. Crumble over the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.
- When the bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey bolognese, grated pecorino and basil leaves.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 39 grams protein, Sodium 2.6 milligram of sodium
TAGLIATELLE WITH VEGETABLE RAGU
This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
- Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
- Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.
Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
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