Courgetti Bolognese

Courgetti Bolognese

Serves 4

400g ground steak mince

1 medium onion, peeled and finely diced

3 cloves garlic, finely minced

150g mushrooms, sliced

200ml beef broth

600ml nomato sauce (link below)

1/4 tsp mixed herbs

6 frozen spinach balls

3 large courgettes, spirialised

Himalayan sea salt


  1. To a large pan, add the mince, onion and garlic and allow to cook over a medium heat until the meat has browned.
  2. Add the mushrooms and allow to cook for a further 3-4 minutes until softened.
  3. Add the broth, nomato sauce and mixed herbs and allow to simmer for 20-25 minutes to reduce the sauce and build flavour. Stir occassionally to prevent the sauce sticking to the pan. Add the spinach balls halfway through cooking.
  4. To cook the courgetti, place a dash of water into a large pan over a high heat. Add the courgetti and cook until all the moisture in the pan has evaporated, and the strands are cooked through, about 1-2 minutes. Season with a little Himalayan sea salt to taste.
  5. To serve, add the courgette to each plate topped with a generous helping of Bolognese sauce.

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