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

Rich beef ragu, courgetti and carrot spaghetti

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)