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
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.