Courgetti And Ragu Recipe

Name: Courgetti And Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee (or butter); 2 onions, finely chopped; 2 garlic cloves, finely chopped; 2 dried bay leaves; 1/4 teaspoon mixed spice (or try a tiny pinch of nutmeg); 2 teaspoons dried oregano; 400 g beef mince (chuck or braising steak, not lean meat); 100 g chicken livers, trimmed and chopped; 250 ml red wine; 14 large tomatoes, roughly chopped (approx. 1 kilo, or 2 x 400g tins chopped tomatoes or 800g tomato passata); 2 teaspoons tomato puree; 200 ml bone broth (you won't need much if using tinned tomatoes) or 200 ml water (you won't need much if using tinned tomatoes); 2 large carrots, finely grated; sea salt & freshly ground black pepper; 1 large handful fresh parsley, finely chopped; 4 large courgettes; knob butter; extra virgin olive oil, to serve; 100 g parmesan cheese, grated, to serve

Servings: persons

2 tablespoons ghee (or butter)
2 onions, finely chopped
2 garlic cloves, finely chopped
2 dried bay leaves
1/4 teaspoon mixed spice (or try a tiny pinch of nutmeg)
2 teaspoons dried oregano
400 g beef mince (chuck or braising steak, not lean meat)
100 g chicken livers, trimmed and chopped
250 ml red wine
14 large tomatoes, roughly chopped (approx. 1 kilo, or 2 x 400g tins chopped tomatoes or 800g tomato passata)
2 teaspoons tomato puree
200 ml bone broth (you won't need much if using tinned tomatoes) or 200 ml water (you won't need much if using tinned tomatoes)
2 large carrots, finely grated
sea salt & freshly ground black pepper
1 large handful fresh parsley, finely chopped
4 large courgettes
knob butter
extra virgin olive oil, to serve
100 g parmesan cheese, grated, to serve

1
Heat the ghee or butter in a large saucepan and gently fry the onion over a low heat until softened but not browned (about 10 minutes). Add the garlic, bay leaves, mixed spice, oregano and fry for a further two minutes.
2
Increase the heat and add the beef to the pan, using a wooden spatula to break it up as you cook.
3
After five minutes, add the chicken livers, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato puree and bone broth or water.
4
Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 21/2 hours, or until rich and thickened. It is even better after 3-4 hours. Keep an eye on it and add more liquid if needed.
5
Add the grated carrots 15 minutes before the end of cooking. Turn up the heat to a medium simmer and season with sea salt, a good grind of pepper and the fresh parsley.
6
Meanwhile, use a spiralizer or julienne peeler to make the spaghetti from the courgettes. This is the courgetti. Or you can use a regular vegetable peeler to slice the courgettes lengthways into very wide ribbons, which you can then slice in half. You might want to cut the long strands in half to make them easier to eat.
7
Soften the courgetti in a pan with a little butter, stirring over a low heat for three minutes. Alternatively, save washing up another pan by just running some of the hot sauce through your spirals - the heat and salt in the sauce will soften them.
8
Serve the courgette and beef ragu in bowls. Drizzle each bowl with extra virgin olive oil and serve with grated parmesan.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons ghee (or butter), 2 onions, finely chopped, 2 garlic cloves, finely chopped, 2 dried bay leaves, and more.

Yes, Courgetti And Ragu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Courgetti And Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions