Lamb bolognese
New to This Morning, Paul Frangie, 28, is half-Dutch, half-Lebanese and a trained chef who creates indulgent recipes that are healthy too. Oh - and he's also a male model!
Paul is creating a lamb bolognese with courgette pasta that has a fraction of the calories, but all of the texture and flavour. He'll also make sticky date brownies that contain no refined sugar and no gluten but are still sweet, sticky and just as good as the shop-bought version.
Ingredients3 large zucchini500 grams minced lamb - 1 brown onion1 stick celery1 medium Carrot2 cloves garlic1 can peeled tomatoes2 tbsp tomato puree1 tbsp ground cumin1 cinnamon Stick1 bay leafParmesan cheese to tasteSalt & pepper to taste
EquipmentLarge panSpatulaKnife & chopping boardVegetable/spiral slicer Glass bowl
Method
Finely dice the onion, celery and carrot. Peel and bruise the garlic.
Fry the minced lamb in a large pan on medium high heat, stirring well until cooked through and slightly browned. Remove from pan and keep aside.
Using the same pan, fry the diced vegetables on medium high heat stirring well. Also add the garlic, 2 tbsp ground cumin, small cinnamon stick and bay leaf.
Once the vegetables are softened, add the meat and juices back to the pan and mix well. Add a can of peeled tomatoes, and 2 Tbso tomato puree. Fill the empty can with water and add to the sauce as well.
Bring sauce to a boil, reduce heat and simmer on a low heat for at least two hours
Slice zucchini 'pasta' with a vegetable slicer (mandolin) or spiral cutter. Place in a glass bowl, season with salt and pepper.
Microwave zucchini pasta for 2-4 mins until cooked and slightly crunchy – al dente
Season Bolognese sauce with salt and pepper to taste. Serve on top of zucchini pasta with a drizzle of olive oil and some grated parmesan cheese.