Courgette 'Spaghetti' Bolognese

David courgette spaghetti David courgette spaghetti

Replacing white spaghetti with spiralised courgettes makes for a really simple to make meal that is healthier than regular spaghetti bolognese. If you don't have a spiraliser, use a vegetable peeler to make thin strips of courgette and combine them with the bolognese sauce at the last minute. 

2 people 20 minutes 10 minutes


  • 1 tbsp Balsamic Vinegar
  • 1 pinch Black Pepper
  • 1 tin Chopped Tomatoes (400g)
  • 2 cloves Garlic crushed
  • 1 - Onion chopped
  • 1 tsp Rapeseed Oil
  • 1 pinch Salt
  • 1 - SuperValu Courgette
  • 2 tbsp SuperValu Tomato Purée
  • 1 tbsp Worcestershire Sauce
  • 2 - Yellow Pepper or red peppers, chopped
  • 300 g lean minced beef

To Serve

  • 1 tbsp Parmesan Cheese
  • 1 bunch SuperValu Fresh Basil leaves to garnish


  1. Heat the oil in a large pan over a medium heat. Add the onion and garlic and cook for 5 minutes.
  2. Add the mince, season with salt and pepper and cook until light brown. Mix in the peppers and cook for 3 minutes. Add the chopped tomatoes, tomato purée, worcestershire sauce and balsamic vinegar and stir well.
  3. Cover the pan and let it simmer for as long as you like. The longer you leave it, the more flavor will be in the dish. 
  4. When you're ready to eat, spiralise the courgettes, add to the bolognese and mix for 1 minute to heat through. Serve with a few parmesan shavings and garnish with a few fresh basil leaves.
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