This dish is packed with vegetables, so it wonderful for gut health. Serve with feta or goat’s cheese as a protein source.
- 4 large courgettes
- 1 tbsp butter or coconut oil, for frying
- 1 onion, diced
- 1 celery stick, diced
- 1 carrot, diced
- 2 garlic cloves, grated
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 3 medium beetroots, peeled and grated
- 2 x 400g tins of chopped tomatoes
- 2 tbsp tomato puree
- 1 vegetarian stock cube
- 60g pine nuts (optional)
- Small bunch of parsley
- 1 garlic clove, peeled & grated
- Zest of 1 lemon
Heat the butter or oil in a large frying pan. Slowly soften the onion, celery, carrot and garlic on a low heat until soft.
Add the bay leaves, oregano and rosemary and stir. Add the grated beetroot and a pinch of salt. Turn the heat up and cook the beetroot for about 10 minutes, stirring frequently. You will see the moisture coming out of the beetroot and then evaporating.
Add the tomatoes, tomato puree and stock cube. Half fill one of the tomato tins with water and add that too. Turn to a low heat and allow to simmer and reduce for at least 30 minutes.
To make the gremolata, finely chop the parsley together with the lemon zest and garlic in a pile on a chopping board. Toast the pine nuts in a dry frying pan.
While the ragu is cooking, make the courgette pasta using a spiraliser or julienne peeler, then wilt the courgette using a little butter and water in a pan.
Serve the ragu with the courgetti and garnish with the gremolata and pine nuts.