If there’s one thing we know to be true, organs are deeply nutrient-dense, gut-healing, and metabolic gold… but most people still don’t know how to cook them (or hide them).
Enter this silky, umami-rich ragù that tastes like hours in a Nonna’s kitchen, with the added benefit of functional nutrition. Since courgettes are in season we love to turn them into spaghetti as they soak up perfectly the sauce, but any pasta of your choice will work too.
Serves 4-5
Ingredients
- 1 white onion
- 1 celery stick
- 1 carrot
- 3 garlic cloves, crushed
- 500g organic grass feed beef mince
- 1 can (400g) chopped tomatoes
- 1 tbsp tomato puree
- 2 tbsp Organised
- A small bunch of basil leaves, finely chopped
- A drizzle of olive oil or a knob of butter for cooking
- Salt & pepper to taste
- Serve with: 1 spiralised courgette per person & plenty of freshly grated parmesan
Method
- For best results add the onion, celery and carrot to a food processor and pulse few times until they are all chopped to a fine consistency. Alternative using a sharp knife dice them really small
- Add the olive oil or butter to a large frying pan on a medium heat. Once hot add in the chopped vegetables. Cook for 5-8 minutes until the onion starts to caramelise.
- Add in the crushed garlic and cook for 1 more minute. Keep stirring to prevent from burning.
- Add in the beef mince and stir everything together.
Let the mince brown slightly for 5 minutes before adding in the tinned tomatoes, tomato puree and Organised. - Mix everything well, turn the heat down to a simmer, cover with a lid and let the sauce cook gently for 40 minutes to 1 hour.
- Stir from time to time to prevent the sauce sticking to the bottom of the pan.
- Using a vegetable spiralizer or a peeler create ribbons or noodles out of your courgettes.
- Remove the sauce from the heat and add in the chopped basil. Season with salt and pepper.
- Stir the sauce through the courgetti and serve with plenty of grated parmesan.
