Recipe: Courgetti Bolognese

Method

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Spaghetti Bolognese is an all-time classic, but usually done with white flour in the sauce and wheat-flour pasta which can make it both calorific and problematic to those who have a gluten intolerance.

Our version uses the best quality beef you can buy and marries it with our nutrition-packed Tomato Fondue Brilliant Base to create a delicious sauce. The fresh veg in it add a whole host of vitamins and as they’re ‘melted’ into the sauce, younger members of your Elevated clan won’t be trying to pick them out.

By spiralising or Julienne-ing courgettes, it becomes a low-carb/high protein dish too. Perfect for those looking for a lighter option.

1. Heat a solid bottomed frying pan (no oil needed)
2. Chop the bacon and add it to the pan and fry until browned
3. Add the beef to the pan
4. Cook, stirring occasionally, until even brown colour
5. Add the flour plus smoked paprika and fold through
6. Cook out the flour for five minutes then deglaze with red wine
7. Add the BB Tomato Fondue, fold though and heat thoroughly
8. Simmer to reduce until you get a consistency you want
9. Meanwhile, spiralise or slice a courgette and toss quickly in hot oil
10. Stir the Bolognese through the courgette