Beef Spaghetti Bolognese with Fresh Tomatoes & Garlic Cream

Beef Spaghetti Bolognese with Fresh Tomatoes & Garlic Cream

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, October 3, 2021.
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Our delightful twist on a traditional Italian favourite will have you romanticising over steamy plates of Bolognese sauce once more. Packed full of goodness, this beefy meal is balanced with courgette zoodles and pulse pasta for a great low carb option.

Ingredients

To Serve

  • 2 Tbsp garlic cream
  • 1 bunch basil, leaves picked
  • 1 pack cherry tomatoes, halved

Spaghetti

  • 2/3 pack pulse spaghetti
  • 2 courgette, peeled into ribbons

Bolognese

  • 2 tsp oil
  • 1 carrot, grated
  • 1/2 tsp salt
  • 2/3 cup beef stock
  • 1 tomato passata
  • 1 pack tomato paste
  • 1 tsp cornflour
  • 1 pack Italian herbs
  • 500g lean beef mince

Steps

  1. Bring a large pot of salted water to the boil.
  2. Grate carrot. Heat oil in a large fry-pan on medium-high heat. Cook carrot for about 3 minutes, until tender. Add beef and cook for 4-5 minutes, until starting to brown. Add Italian herbs, cornflour and tomato paste and cook for about 1 minute, until fragrant.
  3. Add tomato passata, stock and salt to pan and cook for about 5 minutes, until thickened. Season to taste with salt and pepper.
  4. Peel courgette into ribbons. Cook pasta in pot of boiling water for 6-8 minutes, until tender. Add courgette to pot and drain. Return pasta and courgette to pot and season to taste with salt and pepper.
  5. Halve cherry tomatoes and pick basil leaves.
  6. Spaghetti topped with Bolognese, garlic cream, tomatoes and basil.

Nutritional Information

Energy 1810 kj
433 kcal
Protein 39.5g
Carbohydrate 34.9g
Fat 13.4g