Courgette Spaghetti Bolognese

Replacing white spaghetti with spiralised courgettes makes for a really simple to make meal that is healthier than regular spaghetti bolognese.

Courgette spaghetti bolognese. Cook and stir for about 1 to 2 minutes moving the courgette around constantly just until the courgette has becomes slightly tender and warm through. Heat a tablespoon of olive oil in a frying pan and gently fry the garlic and onion with the minced meat for three minutes until translucent. Courgetti spaghetti with swedish meatballs.

Fry until browned then scoop into a bowl and set aside. For ultimately macro friendly purposes use lean meat and zucchini spaghetti. Garnish with additional basil.

For ultimately flavour use 50 fatty meat and 50 lean meat. After the sauce has reduced stir in the tomato paste fresh basil and salt and pepper. Freeze up to 4 months if you want to batch cook.

Add the courgette and carrot and stir fry for 5 minutes until softened. This recipe is ideal for 4 portions. Cook for another 2 3 minutes then add to the cooked ground beef and stir to combine.

Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Drizzle olive oil in a large saucepan over medium high heat and saute onion celery and garlic until fragrant about 3 minutes. Add the courgette and heat gently until just warmed through.

Add a serving of zucchini noodles to a plate and top with bolognese sauce and grated parmigiano reggiano. Though spaghetti and meatballs is a delicious dish it can get boring after awhile. Spoon the sausage sauce on top and serve immediately.