Courgetti Bolognese

Serves 6-8

Prep time: 15 mins | Cooking time: 1 hour 20 minutes

Bolognese is a classic for a reason – healthy, delicious, and easy to make in bulk, it’s also versatile, budget-friendly and freezes well. This tasty Italian staple is as happy on a jacket potato as it is on pasta, works under mash in a cottage pie or, as we’ve served it here, atop courgetti.

A light, nutritious and delicious alternative to spaghetti, courgetti (aka zoodles) makes a perfect alternative to spaghetti at Pesach or any time you’re looking for a low-carb alternative to pasta. And it’s incredibly easy – all you need is a spiraliser, which can be picked up inexpensively online.

Bolognese provides a great way to introduce hidden vegetables into diets, or to make meat go further. If looking to add further bulk, you can add in finely-diced bell peppers after the carrot and celery, or add more mushrooms to substitute for meat.


  • 900g (2lb) Beef Mince
  • 1 brown Onion, diced
  • 1 stick Celery, finely diced
  • 1 Carrot, peeled and finely diced
  • 1 Courgette, diced
  • 6 Mushrooms, diced
  • 400g tin Chopped Tomatoes
  • 1/2 tin Water
  • 2 tbsp Tomato Purée
  • 1½ tbsp Dried Basil (or fresh if preferred)
  • 1½ tbsp Dried Oregano (or fresh if preferred)
  • 2-3 cloves Garlic, crushed
  • 1/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1½ tbsp Oil

For the Courgetti:

  • 4-6 Courgettes, spiralised


  1. Warm oil in a large, lidded saucepan over a medium light.
  2. Add in diced onion and a pinch of salt, and stir continuously until transluscent.
  3. Add in diced celery and carrot, and stir regularly until soft.
  4. Add in courgette and mushrooms and stir regularly until browned.
  5. Add in beef mince and break down into small chunks, stirring to combine and then regularly until meat is browned.
  6. Add in chopped tomatoes, tomato purée, dried herbs, pepper and water. Stir to combine, then cover. Bring to the boil then lower to a simmer.
  7. Cook for 30 minutes covered, stirring occasionally, then uncovered for a further 30 minutes or until reduced to desired consistency.
  8. Serve over freshly spiralised courgettes.

Bolognese can be cooked in advance, or in bulk, and frozen – cook once, eat twice!

Courgetti Bolognese