High-protein Bolognese with courgetti
From the foundersAlexander Eriksson·Founder & CEO
A rich, flavourful Bolognese made with lean beef mince and roasted vine tomatoes, served over fresh courgette spaghetti for maximum volume and minimal calories.
Ingredients
2 servings
- 500 glean beef mince 5%
- 400 gRomantica vine tomatoes 🏷️
- 200 gPointed red pepper 🏷️
- 1 stbrown onion
- 2 stgarlic clove
- 2 msktomato purée
- 1 mskolive oil
- 600 gcourgette
- 1 stbeef stock cube
- 1 mskdried oregano and basil
How to make it
- 1
Finely chop the onion and garlic. Cut the pointed pepper into small pieces.
- 2
Heat the olive oil in a deep frying pan. Sauté the onion, garlic and pepper until slightly softened.
- 3
Add the beef mince and brown it until cooked through. Season with salt and pepper.
- 4
Stir in the tomato purée and let it fry for a minute or so to develop a deeper flavour.
- 5
Add the vine tomatoes (halved), crumbled beef stock cube, dried oregano and basil. Cover and simmer over a medium heat for about 10-15 minutes until the tomatoes break down into a sauce.
- 6
Use a spiraliser or vegetable peeler to cut the courgette into long, thin ribbons (courgetti).
- 7
Quickly sauté the courgetti in a hot, dry pan for about 1-2 minutes (or boil for 30 seconds) so it is warmed through but keeps its bite.
- 8
Divide the courgetti between plates, top with the high-protein Bolognese and finish with a little flaky sea salt.
Kitchen tips
- Don't fry the courgette for too long, or it will release a lot of liquid and turn mushy.
- Press the tomatoes down with a ladle while they cook to release all their juice.
AI-generated content. Always verify ingredients and allergen information yourself.
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