Courgetti with seasoned minced meat ragout

Ingredients for 4 servings:

• Baking spray (fat-free cooking spray)
• 1 large shallot(s) or medium onion
• 2 stalks of celery
• 1 large carrot(s)
• 3 tbsp water
• Salt and pepper, black
• 750 g lean minced meat (poultry, mixed or beef)
• 3 large garlic cloves
• 1 tsp, heaped thyme leaves, fresh
• 1 tsp, heaped herbs of Provence, dried
• 2 can/n tomatoes, chopped (400 g each)
• 3 tbsp, heaped tomato paste
• 2 bay leaves
• 6 m.-large zucchini
• 2 handfuls of parsley, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Slimming World recipe

Finely chop the shallot or onion, celery stalks, and carrot. Crush the garlic. Spray a large pot with cooking spray and bring to high heat. Add the shallot, celery, carrot, and water, and season with salt and pepper to taste. Cover, reduce heat, and simmer for 5 minutes. Remove the lid and increase the heat to high. Add the ground beef, garlic, thyme, and Herbes de Provence and cook for 5 minutes. Break up the ground beef until it becomes grainy. Add the tomatoes, tomato paste, bay leaves, salt, and pepper, reduce the heat to medium, and simmer for 15 minutes. Meanwhile, rinse the zucchini thoroughly and trim off the ends. Then carefully spiralize it with a spiralizer so that the resulting “spaghetti” hardly breaks or breaks at all. Just before the ragu is finished cooking, place a pan with a little cooking spray on the hot stovetop. Once the pan is hot, add the courgette, a little salt, and pepper, and cook for 1 minute, stirring constantly. Place the courgette in deep pasta bowls and serve with the ragù. Sprinkle with chopped parsley and serve hot. This dish is a low-calorie alternative to spaghetti bolognese.