You will need a nice large saucepan and a julienne peeler for this recipe.
- Prepare the bolognese sauce by heating the olive oil in a large saucepan over a medium heat, then adding the onions, celery, carrots, bacon and garlic. Stir and cook for around 10 minutes, stirring occasionally until the vegetables start to soften and the bacon has browned a little.
- Add the lamb mince and stir fry until it begins to brown. Add the mixed herbs, rosemary, paprika, a pinch of salt and some freshly ground pepper. Stir again. Add the tomatoes and purée and combine the ingredients thoroughly. Bring it to a simmer and allow to cook for 45–50 minutes, stirring occasionally. You may wish to add a little water if needed.
- Around 10 minutes before the bolognese is ready, begin to prepare your courgetti. Heat a little olive oil in a frying pan over a medium heat and use a julienne peeler to slice the courgette into spaghetti-like strips directly into the pan. One large courgette is usually enough for one person.
- Stir fry the courgettes until cooked to your liking. Around 5 minutes is usually enough – be
careful not to overcook as they will turn soggy. Serve the courgetti with the bolognese sauce and
top with grated Parmigiano and fresh basil.