Monday, 23 November 2015

MADE: Courgetti Quorn-Bolognese


In my quest to cut down on meat, bad carbs...I know what you're thinking, everything that tastes amazing...Let me explain. Just lately I've lost my appetite for red meat or poultry. Completely. I'm not sure what's changed. The only thing I actually fancy is bacon or chorizo. In general, I've been feeling really lethargic, which I imagine is due to the change in seasons but my body has just not felt quite right. I'm a believer in listening to what your body is telling you and mind told me it needed a break. So, with that in mind, I've been going spinning twice a week, having a dairy smoothie for vitamins/nutrients, aiming to get 8 hours sleep where possible, not eating anything stodgy and upping my vegetable intake. I also decided to cut out meat as much as possible to see if it has made a difference. So far, I don't feel any less tired necessarily but my body doesn't feel as heavy and full after meals anymore.

So after completely diverting from the actual recipe I've whipped up...

I love Spaghetti Bolognese. Pasta is one of my favourite dishes and one I very, very rarely allow myself. The Bolognese sauce is also another favourite. I always find with lean beef mince it can be made into SO many dishes, it's very versatile and the taste can be changed so dramatically with herbs and spices.

Anyway, with these ingredient combinations being a firm favourite, I decided to embark on a healthier meat free version - Quorn Bolognese with Courgetti.

One of my favourite things about Quorn is that the texture really isn't too dissimilar to actual meat, in this instance, and it still tastes delicious.

This is probably one of my favourite dishes I've made in the last few weeks so I hope you enjoy it too.

All you need to serve two:
300g Quorn Mince - I usually opt for frozen.
1 tin of chopped tomatoes
1 carrot, peeled and diced
1 onion, diced
1 tbsp Worchester sauce
1 tsp chilli flakes
2 tbsp tomato puree
2 garlic cloves, crushed
1 organic vegetable stock cube (low salt)
400ml boiling water
Large handful fresh basil, chopped
1 tsp dried Oregano (or Italian mixed herbs)
Sea salt and cracked black pepper, to season

For the courgetti:
2 courgettes
1 tsp olive
2 tsp water
Sea salt and cracked black pepper, to season

Equipment: Sprialiser (or you could use a Julienne peeler)

1. Heat a small amount of extra virgin olive oil in a medium frying pan on a medium to low heat. Add your diced onions and mix with the oil. Turn the heat to low and allow the onions around 5 minutes to soften but only brown slightly (add more oil if necessary)

2. Add the garlic and chilli flakes to the frying pan and stir well. Once the garlic has had a couple minutes to cook. Add the basil, oregano and chilli flakes.

3. Next, pour in the tinned tomatoes and tomato puree. Allow to reduce before crumbling in the stock cube and adding the boiling water. Add the diced carrot at this point.

4. Allow to simmer for 10 minutes or so before adding the Worchester sauce and seasoning. Stir everything well.

5. Put a pan cover over the saucepan and allow to simmer for around 30 minutes, stirring every now and then. While the sauce is simmering, spiralise your courgettes and add to a medium saucepan with a teaspoon of oil and two teaspoons of water. Also add the black pepper and sea salt.

6. Placing the lid on the saucepan, turn the heat down low and allow the steam to soften the courgetti. This should only take around 5 minutes but make sure you stir once or twice to avoid the courgetti sticking to the bottom.

7. Now's the time...dish up and dig in - a generous bed of courgetti with a helping of Bolognese sauce. Add a little basil on top for decoration.

I genuinely hope you recreate and enjoy this recipe. I know Spaghetti Bolognese isn't the most original recipe in the world but this alternative recipe for the health conscious, non-meat eaters amongst you this is a delicious dish.

xo

1 comment:

  1. This sounds delish - I am pescetarian (but eat very little fish/seafood) and I generally don't like the taste of soya-based mince products. But I quite enjoyed the Quorn nuggets on previous occasion and this bolognese alternative using Quorn mince sounds pretty good! I'll have to give it a try :)

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