(Day 5) [Dinner] Bolognese & Courgette Spaghetti


Serves 6

FAT: 9g

1 tbsp olive oil
1 onion finely chopped
450g minced beef (or Quorn mince for vegetarians)
1 garlic clove, diced
2 heaped tsp dried oregano
2 medium carrots, grated
2 x 400g tins chopped tomatoes
1 beef stock cube
2 tbsp tomato purée
1/2 tbsp Worcestershire sauce
1/2 tsp chilli flakes (to taste)
3 bay leaves

In a medium-sized casserole, sweat the onion in the olive oil until it is golden brown – about 5 minutes.  Add the mince, garlic and oregano and cook until the meat is lightly browned.

Stir in the rest of the ingredients, cover the pan and simmer gently for about an hour, stirring occasionally and adding a little water if it’s looking dry.  Serve with steamed or boiled finely sliced cabbage, courgetti or konjack noodles.

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