Low‑carb Bolognese with Courgette Ribbons

Instructions

1. 1

   Heat 1 tbsp extra virgin olive oil and the butter in a large heavy‑based saucepan over a medium heat. Add the brown onion, carrot and celery and sweat gently until very soft and translucent — about 8 minutes.

2. 2

   Stir in the garlic and pancetta and cook for 2 minutes until fragrant and the pancetta has begun to render fat.

3. 3

   Turn the heat up to medium‑high and add the minced beef and minced pork in batches so the pan isn’t crowded. Brown thoroughly until no pink remains and the meat has some colour — about 10 minutes. Season with the sea salt and some black pepper as you cook.

4. 4

   Pour in the dry red wine to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce by about half — roughly 3–4 minutes.

5. 5

   Stir in the tomato purée, tinned chopped tomatoes, passata and beef stock. Add the bay leaf, dried oregano and fresh thyme. Bring to a gentle simmer, then reduce the heat to low and cook uncovered, partly covered or with the lid slightly ajar for 60 minutes — stir every 10–15 minutes and skim any excess fat if you wish.

6. 6

   Remove the bay leaf and thyme stalks. Stir in the double cream and three‑quarters of the grated parmesan. Taste and adjust seasoning with sea salt and black pepper. Simmer gently for a further 2 minutes to marry the flavours.

7. 7

   Meanwhile, make the courgette ribbons. Use a vegetable peeler or spiraliser to make long ribbons from the courgettes. Heat the remaining 1 tbsp extra virgin olive oil in a frying pan over medium heat and sauté the ribbons for 3–4 minutes until just tender. Season with a little sea salt and black pepper.

8. 8

   To serve, pile courgette ribbons onto warm plates and spoon the bolognese on top. Finish with the remaining parmesan and torn fresh basil leaves. Drizzle a little extra virgin olive oil if you like.

Tips

• Brown the mince in batches so it colours properly — this adds essential depth of flavour.
• If you’re short on time, simmer for 30 minutes on a slightly higher heat, but the longer low simmer will always taste better.
• Make ahead: the sauce keeps in the fridge for 3 days and freezes well in portions for up to 3 months.
• If the sauce looks too thin at the end, simmer uncovered for 10–15 minutes to reduce; if too thick, loosen with a splash of stock or water.
• When turning courgettes into ribbons, salt them lightly and pat dry if very wet to avoid watering down the sauce.

Substitutions

• minced pork → substitute with an extra 200 g minced beef

  Stays close

• double cream → use 75 g mascarpone for a tangier, still rich finish

  Noticeably different

• pancetta → use 75 g streaky bacon, chopped, for a smokier flavour

  Stays close

• large courgettes → serve the bolognese over steamed broccoli florets or konjac noodles

  Stays close

Nutrition

Per serving · estimated

920

Calories

58 g

Protein

13 g

Carbs

70 g

Fat

3 g

Fibre

8 g

Sugar

900 mg

Sodium

FAQ