Courgetti Bolognese

  • 30–40 minutes
  • Evening meal
  • 30–40 minutes
  • Evening meal


  • 500g beef mince
  • 4 fresh vine tomatoes, chopped
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 tbsp tomato puree
  • 1 heaped tsp dried oregano
  • 1 heaped tsp dried oregano
  • 1 beef stock cube
  • 1 tbsp balsamic vinegar (optional)
  • Salt and pepper to taste


  • Take a large frying pan/wok and gently fry the onion, carrot & celery until soft. It should take around 8-10 minutes, over a medium heat.
  • Add the grated garlic and oregano and stir. Remove from pan and place to the side until needed.
  • Turn up the heat a little, now medium to high, and brown the beef mince.
  • Reduce the heat to medium and add the onion, carrot and celery mix to the pan and stir well.
  • Add the tomato puree and cook for 3-5 minutes, stirring well.
  • Add the fresh tomatoes, wine and stock cube (and balsamic vinegar if using), bring to the boil and reduce to a simmer. Allow to cook for at least 20/30 minutes to allow flavours to combine.
  • Add salt and pepper to taste.


  • Allow 1 large or 2 small courgettes per person.
  • Wash and top and tail the courgettes.
  • Create thin ‘spaghetti-like’ strands using a spiralizer or julienne peeler.
  • These can be eaten raw or warmed through in a pan with a little boiling water or garlic butter. steam for 1-2 minutes.
  • Pile up the courgetti and top with the bolognese sauce. Serve with some grated parmesan cheese & fresh basil leaves.

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 - Ms. Martini

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