Mrs T’s bolognese sauce with garlic courgetti
  • 500 g beef steak minceextra lean
  • 500 g pork mice
  • 3 sticks celery
  • 2 Carrots
  • 1 large onion
  • 1/3 bottle Red Wine(I used Lirac: Domaine Maby La Fermade Rouge 2013)
  • 1 Jar passata
  • 3 large courgettes
  • 2 cloves garlic
  • dash Olive oil
  • Basil(fresh)
  • salt and pepperto taste

grate carrots and dice onions, celery add to a casserole dish with a dash of olive oil and sweat for around 15 minutes. Meanwhile brown both varieties of mince in a large frying pan. Remove meat with a slotted spoon and add to the onions, celery and carrots. Add 1/3 bottle of red wine, bring to the boil and cook the alcohol off for around 5 mins. Add jar of passata and let that bubble away for a minimum of 40 mins, you can leave it longer if you wish. Up to 2 hours will be fine if you keep an eye on it. While the bolognese is cooking you can prepare your courgetti. You don’t need a fancy spiraliser for this, a julienne peeler that you can pick up in your local supermarket works just as well. How to make courgetti Crush two cloves of garlic. In a wok heat a splash of olive oil and add the garlic. Peel courgettes and add to wok, the courgetti will cook in minutes. Assemble everything on a plate and serve with a sprinkling of parmesan and fresh basil. Enjoy with your favourite glass of red wine, the perfect accompaniment to bolognese and a nice treat. The wine we chose came from a mixed case from Yapp Brothers which is excellent value and there are some fab savings to be had when buying wine from the case, plus it makes me feel really posh!


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I'm Amy, wife to Mr T and mama of three. I'm a blogger, memory-keeper and happiness seeker. Mr and Mrs T Plus Three is a lifestyle, parenting and food blog. I hope you find something here you like..

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