Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
250g minced beef
1 courgette, julienned
Lots of cherry tomatoes
1 tbsp mixed herbs
1 clove garlic, crushed and chopped
Salt and pepper to taste
In a large frying pan, heat some coconut oil or ghee and fry the leek and beef mince until browned. Add the mixed herbs, cherry tomatoes, some fresh basil and season will whilst stir frying.
Towards the end of cooking add the garlic and remaining basil leaves.
Top the courgetti spaghetti with the bolognese mixture!
This is a very simple, fresh tasting version of the favourite Bolognese. I had to strip it right back at the start of my new lifestyle and have grown to love it. The simpler the better, and the faster to cook too! At the start I wasn't eating garlic, so don't include this if you are avoiding FODMAPs. You can add any veg you have lying around to bulk it out too! Try red or green peppers, or adding smoked paprika for a smokey taste!