Spaghetti Bolognese and Courgetti

Spiralized courgettes make a healthier alternative to pasta in the classic spaghetti Bolognese.


Makes 2 servings

500 grams of organic or free range mince

1 medium onion

2 carrots chopped

2 sticks of celery

2 cloves of garlic crushed

1 cup of mushrooms

1 tin of chopped tomatoes

2 tablespoons of tomato puree

Sundried tomatoes chopped (optional)

1 tbsp of mixed dried herbs

1 tbsp of coconut oil

2-3 Courgettes depending on the size

Sea Salt and Pepper


Heat the oil in a large pan and add the onion, carrots and celery, saute for 5 minutes and then add the garlic and mixed herbs.  Add the mince to the pan and break up into smaller pieces with the spatula as the meat browns.   Once browned all over add the mushrooms and cook for a couple of minutes then add the tomatoes, tomato puree and sun-dried tomatoes and cook for approx. 20-30 mins.  Add some water if not enough liquid from the tomatoes.

Whilst cooking you can prepare your courgettes. You can use a julienne peeler to create your courgetti.  In a large frying pan or wok heat a little oil and add the courgettes and heat through. You may want to drain the courgetti in a sieve once heated.