- Freezable
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 500g minced beef
- 2 celery sticks, diced
- 2 carrots, diced
- 100g frozen peas
- 100g button mushrooms, diced
- 1 x 400g tin plum or cherry tomatoes
- 1 beef stock cube
- 150ml red wine
- 1 ½ tbsp tomato puree
- 2 bay leaves
- 1 large handful fresh thyme, finely chopped
- 1 large handful fresh basil, roughly chopped
- 75g parmesan, grated
- 600g courgette or butternut squash noodles
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Method
Step 1
Heat the oil in a large, non-stick saucepan or casserole dish, over medium heat.
Step 2
Fry the onion and garlic, until softened.
Step 3
Add the beef and cook until brown all over. Season with salt and pepper.
Step 4
Add the celery, carrots, peas, and mushrooms. Cook for 5mins, stirring often until slightly softened.
Step 5
Add the tomatoes, stock cube, red wine, tomato puree, and bay leaves. Reduce the heat to medium to low, and cover the saucepan with a lid. Leave to simmer for 15mins, or until the wine has reduced slightly.
Step 6
Remove the lid and the bay leaves, and add the thyme and basil. Cook for a further 2-3mins, stirring often.
Step 7
Serve on a bed of microwaved courgette or butternut squash noodles with a generous helping of parmesan!
