Courgetti And Ragu Recipes

LENTIL RAGU WITH COURGETTI

Steps:

• Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 mins over a high heat to soften and start to colour. Add the mushrooms and fry for 2 mins more.
• Stir in the lentils, passata, bouillon, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn't sticking to the bottom of the pan; if it does, add a drop of water.
• To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through. Serve half the ragu with the courgetti and chill the rest to eat on another day. Can be frozen for up to 3 months.

COURGETTI AND RAGU

Steps:

• 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.
• Increase the heat and add the beef to the pan, using a wooden spatula to break it up as you cook.
• After five minutes, add the chicken livers, pour in the red wine and stir to deglaze the pan, then add the tomatoes, tomato purée and bone broth or water.
• Bring to the boil, cover with a lid, leaving the lid just slightly off, then reduce to a gentle simmer, stirring occasionally, for 2½ 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.
• 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.
• 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.
• 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.
• Serve the courgette and beef ragù in bowls. Drizzle each bowl with extra virgin olive oil and serve with grated parmesan.

ZUCCHINI RAGOUT

Steps:

• Heat an 8-quart saucepan over medium heat with olive oil. Add the onion and garlic, and sweat for 2 minutes. Add the peppers and saute for 10 minutes. Add the tomatoes and zucchini, and cook down for 10 more minutes. Add the vinegar and simmer for 2 more minutes. Check seasonings and remove from heat. Add the basil and serve.

LAYERED ZUCCHINI RAGU BAKE

Steps:

• Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
• Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
• In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
• In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
• Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.