Spiralized courgettes make a healthier alternative to pasta in the classic spaghetti bolognese – use turkey mince for a low-calorie sauce
Prep:15 mins
Serves 4
2 tbsp olive oil500g turkey mince (thigh or breast)1 large onion, finely chopped1 garlic clove, crushed2 large carrots, peeled and diced150g pack button mushrooms, roughly chopped1 tbsp tomato purée2 x 400g cans chopped tomatoes2 chicken stock cubes1 tbsp soy sauce4 large courgettesgrated pecorino or parmesan, to servehandful basil leaves
STEP 1Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.STEP 2Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes. Fill 1 can with water and pour into the pan. Crumble over the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.STEP 3When the bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey bolognese, grated pecorino and basil leaves.
