Spaghetti Courgetti

Ingredients

1 tbsp olive oil

3 onions, chopped finely

Fresh basil leaves and stalks, chopped roughly

500g lean beef mince

100g mushrooms, sliced

1 salad tomato, diced

1 stick celery, chopped finely

½ green pepper, diced

4 cloves garlic, chopped finely

Dollop of tomato purée

3-4 large courgettes

1 tin (400g) chopped tomatoes salt and pepper to season

Sprig fresh basil to garnish

Method

In a frying pan, gently heat the oil over a low / medium heat. Fry the onions until soft. Add the chopped basil and fry for 30 seconds.
Add the beef mince and season well with salt and pepper. When beef is browned, add the mushrooms, salad tomato, celery, pepper and garlic. Cook gently for 5 minutes. Add the tin of tomatoes and tomato purée. Cook on a medium heat for 20 minutes.
Chop the courgettes into fine spaghetti strips, or wider tagliatelle size strips. Bring to the boil in a pan of salted water, and simmer gently for several minutes.
Serve the sauce on a bed of courgette spaghetti. Garnish with a sprig of basil.