“Beef Ragu and Courgetti” from “The Art of Eating Well”

2014-08-10 17.35.06

 

Anna: I’m making normal pasta for the kids. Would you like spaghetti or do you want to try the courgette spaghetti?

Peter: In for a penny and all that.

Anna Do you like this sauce Louis? It’s like sausage sauce. But a bit different.

Louis: I like it. Please can I have some more?

Peter: Isabella likes it too!

Anna: That’s good, because it’s got lots of grated carrots in it.

Peter: So how is it different from your normal bolognese?

Anna: It’s not really. Beef mince, onions, wine, tomatoes, cook for hours, add grated carrots… Normally the carrots are added at the beginning as a sofrito, so I guess that’s the only difference. It makes it a little more healthy, not that you can tell. I would definitely make this again. It was certainly very easy.

Peter: You can tell this isn’t spaghetti.

Anna: Yes, you can. I’m confused by this courgette spaghetti. They say to warm it up in butter but I wonder whether I should have blanched it in boiling water for a minute, just to soften it. Though that might have made it mushy and horrible. I need to give it another go. So far, unconvinced.

 

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“Beef Ragu and Courgetti” from “The Art of Eating Well”

2 thoughts on ““Beef Ragu and Courgetti” from “The Art of Eating Well”

    1. annastamour says:

      Apparently you can do it with a vegetable peeler but that makes long ribbons. For quick courgetti spaghetti then yes, you need a spiralizer x

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