Make up a basic bolognese sauce (with a few extra veg), ditch the pasta and cook up this vegetable version with courgetti for a guilt-free mid-week dinner the whole family will love!

Courgette-bolognese 300 400

Serves 5


Few squirts Fry Light extra virgin olive oil

400g lean minced beef

1tsp chicken seasoning

1 red onion, chopped

1 garlic clove, crushed

1 celery stick, chipped

1 red pepper, chopped

1 courgette, diced

400g can cherry tomatoes

3tbsp tomato puree

1tbsp balsamic vinegar

200ml beef stock

For the spaghetti:

1 vegetable stock pot

4 carrots, cut into thin strands

4 courgettes, cut into thin strands

What to do:

  • Heat a large frying pan with a few squirts of Fry Light, add the mince, season with black pepper, add the chicken seasoning and fry for 10 mins to brown.
  • Add onion and cook for 5 mins, to soften.
  • Stir in the garlic, celery, red pepper and courgette and cook for a couple of mins.
  • Pour in the tomatoes, tomato puree, balsamic vinegar and stock. Cover and simmer for 25 mins until the meat is tender.
  • Meanwhile, put the stock pot into a large pan with boiling water, add the carrots and courgettes and cook for 2 mins, to soften. Drain and serve with the Bolognese sauce.

Per serving: 247 calories, 10.8g fat (4.8g saturated), 15.2g carbs