Courgette 'Spaghetti' Bolognese

Courgette spaghetti recipe Courgette spaghetti recipe

Bolognese is often a firm family favourite, plus it's a one-pot dish that can be made in advance if you have a particularly busy day or a lot of mouths to feed. To make this version a bit more exciting, I have swapped the spaghetti pasta for 'courgetti' - courgette ribbons - and all you need is a vegetable peeler. It's a great way to get one of your five a day on board!

2 people 15 minutes 20 minutes


  • 1 tbsp Balsamic Vinegar
  • 1 pinch Black Pepper
  • 400 g Chopped Tomatoes
  • 1 clove Garlic crushed
  • 1 - Onion chopped
  • 1 tsp Rapeseed Oil
  • 3 - Red Pepper or yellow peppers, chopped
  • 1 pinch Salt
  • 1 - SuperValu Courgette
  • 1 tbsp SuperValu Parmesan Cheese Shavings to serve
  • 2 tbsp SuperValu Tomato Purée
  • 1 tbsp Worcestershire Sauce
  • 300 g lean minced beef


  1. Heat the oil in a large pan set over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the mince, season with salt and pepper and cook until lightly browned. Mix in the peppers and cook for 3 minutes. Add the chopped tomatoes, tomato purée, worcestershire sauce and balsamic vinegar and stir well. Cover the pan and let it simmer for as long as you like. The longer you leave it, the more flavour will be in the dish.
  2. When you're ready to eat, use a vegetable peeler to peel the courgette into strips. Add the strips to the bolognese and mix for 1 minute to heat through. Serve with a few parmesan shavings if desired.

Tip: Leave the bolognese in a slow cooker on low for 3 to 4 hours to intensify the flavour.

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