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
- Warm oil in a large, lidded saucepan over a medium light.
- Add in diced onion and a pinch of salt, and stir continuously until transluscent.
- Add in diced celery and carrot, and stir regularly until soft.
- Add in courgette and mushrooms and stir regularly until browned.
- Add in beef mince and break down into small chunks, stirring to combine and then regularly until meat is browned.
- 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.
- Cook for 30 minutes covered, stirring occasionally, then uncovered for a further 30 minutes or until reduced to desired consistency.
- Serve over freshly spiralised courgettes.
Bolognese can be cooked in advance, or in bulk, and frozen – cook once, eat twice!