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How to make beef ragu with courgetti and carrot spaghetti
Because this rich beef ragu swaps claggy pasta for fresh vegetable noodles, you can really indulge
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100g celery
1 red onion
1 tbsp sundried tomato paste
1 tbsp oil
200g carrot
200g passata
2 tsp dried Italian herbs
2 x 150g beef mince
300g courgette
30g pine nuts
Large handful of flat-leaf parsley
Finely dice the red onion and finely slice the celery. Roughly chop the parsley leaves. Heat a medium-sized pan on a medium heat with 2 tsp oil and cook the onion and celery for 5 mins.
Then add the beef mince to the pan and cook for 10 mins until the beef is turning golden, breaking the mince up in the pan with a spoon.
Add the passata, sundried tomato paste, dried Italian herbs and half of the fresh parsley to the beef mince. Cook for a further 10-15 mins until the sauce has thickened. Season with sea salt and black pepper.
Meanwhile, to make the courgetti and carrot spaghetti; peel the carrot. Prepare the carrot noodles using a peeler and slice the carrot into long thin strips (or use a julienne peeler or spiralizer if you have one). Repeat with the courgette but leave the skin on and remove the ends.
In a separate large frying pan, heat 1 tsp oil on a medium heat and cook the vegetable spaghetti for 1-2 mins until slightly softened. Serve the vegetable spaghetti on two warm plates and top with the beef ragu. Sprinkle with the pine nuts and remaining parsley.
Recipe from MindfulChef (mindfulchef.com)
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