Beef Ragu with spiralised carrot & courgette

Beef Ragu with spiralised carrot & courgette

Serves 2 – A simple & delicious alternative to spaghetti Bolognese

Endorsed by My Time for Change by Emma Wilson Fitness


300g beef mince

100g celery

1 red onion

1 tbsp tomato paste

200g passata

2 tsp dried Italian herbs

200g carrot

300g courgette

30g pine nuts

Handful of parsley

Himalayan pink salt

Black Pepper

Coconut oil



Finely chop the celery and onion.

Place 2 TSP of coconut oil into frying pan and fry the celery and onions on a medium heat for 5 minutes until soft.

Add the beef mince and fry on a medium heat until golden brown (approximately 10 minutes).

Add the passata, tomato paste, dried Italian herbs and half the parsley to the pan and fry for a further 10-15 minutes until the sauce has thickened.

Season with salt and pepper.

Meanwhile grate the carrots, chopping off the ends and chop the ends of the courgettes.

Spiralise the carrots and courgettes.

Add coconut oil to a separate frying pan and fry the spiralised vegetables for approximately 3 minutes on a medium heat.

Serve the vegetables and top with the beef ragu.  Sprinkle with parsley and pinenuts.