When I told Alex I was making spaghetti bolognese for dinner, he groaned and said ‘but that’s such a bachelor’s meal!’. Obviously he has been getting too accustomed to my gourmet cooking. Fortunately for him, this recipe is a bit better than just mince and tinned tomatoes.
1 tbsp butter or coconut oil
1 large red onion
3 cloves garlic
1.5 tspn oregano
1 tspn basil
500g pork mince
1 can chopped tomatoes
1/2 cup chicken or vegetable stock
1 tspn red wine vinegar
Splash of white wine if you have some on hand
1 small tspn honey
1 large Courgette
Finely dice the onion and garlic. Heat a pan and melt the butter or oil. Sauté gently until soft. Add the herbs and stir well. Break up the mince and add to the pan. Cook until the mince is nicely browned. Add the tomatoes and stir well to combine.
I like to pour the chicken stock, vinegar and wine into the empty can and swirl it around to get the remains of the tomatoes, then pour into the mince. It looks like there is a lot of liquid, so I simmer the mixture for about 30 minutes, which allows the flavours to develop.
I have a very unsophisticated way of making my courgette spaghetti; I take my vegetable peeler and make strips, then slice the strips into thirds to make skinnier bits of ‘pasta’.
Place in a bowl, and drizzle with a bit of olive oil, season with salt and pepper and grate some fresh Parmesan through it. Toss gently. I don’t cook the courgette because it will cook slightly when the hot bolognese is on top.
To serve: place the spaghetti in a bowl and spoon over the bolognese. Grate over some more Parmesan and enjoy!