Courgetti Bolognaise

Quite some time ago now I put it out there that one of my goals was to see my abs – well I’m getting there but had kindda parked the idea and consequently I wasn’t really doing anything to move towards achieving it. Until that is Dan said something that reminded me that “oh yeah, I was doing that wasn’t I, guess I’d better get back on it”.

To cut a long story a bit shorter, my focus for getting going again was the ‘eating starchy carbs only after exercise’ habit from Kieran’s ‘Learn to Be Lean Programme’. This is something I do struggle with so was fairly sure tightening up on this would yield some results. I was right, after only 10 days I can notice a difference around my mid-section… I’m not saying there’s abs, but there’s definitely a bit less to grab hold of shall we say.

Anyway, a couple of you had mentioned you had a sprialiser and were really getting into it so, I thought I’d get one, I imagined this would be an easy way to eat less starchy carbs and that was most appealing! I did and the rest they say is history. I’ve been making courgetti nearly every day and have it instead of pasta – the added bonus is that I’m getting more veggies in as well as less starchy carb. It’s all good.

Here’s the recipe:

You’ll need a spiraliser to make the true courgetti (I’ve got a Hemsley & Hemsley one from Amazon) but you could use a veg peeler to pare strips off the courgette – it’ll just be wider and less curly.

Ingredients:

For the bolognaise sauce

[list type=”arrow2″]

• Coconut oil
• 1 onion, chopped
• 400g minced beef (we use around 10% fat Aberdeen Angus beef)
• Small glass of red wine (yes really, it makes such a difference to the flavour)
• Couple of spoonfuls of condensed home made chicken stock (an optional extra but gives good flavour and has so many nutritional benefits it would be rude not to)
• Tin of chopped tomatoes
• 2 bay leaves
• 6 mushrooms, halved or quartered depending on size

[/list]

For the Courgetti

[list type=”arrow2″]

• A large courgette
• Coconut oil

[/list]

Method:

[list type=”arrow2″]

• Melt some coconut oil in a large saucepan and add the chopped onions to cook gently until softened
• Add the minced beef to brown, a few dark brown crispy bits are good, they add flavour
• Pour in your glass of wine and let the alcohol cook off
• Add the chicken stock, tomatoes and bay leaves
• Bring everything to a simmer and leave for 40 mins until the liquid starts to evaporate
• Chuck in your mushroom and leave for another 15-20 mins until they’re cooked.
• Turn off and leave to rest whilst you make the courgetti
• Wash your courgette, top and tail it
• Put some coconut oil on to melt in another pan
• Spiralise your courgetti and saute in the coconut oil until softened – about 5 mins

[/list]

Serve and enjoy!