Bolognese with Courgette spaghetti

If you want to try something a bit healthier than regular spaghetti, making it with courgettes is super easy and a nice change. And being the mum of two young children I am always looking for ways to get more veggies into my kids and a bolognese is a very good way to do that. I sometimes grate the veggies instead of chopping them and that way they almost melt into the sauce. If you don’t want to use the courgette spaghetti I would go for whole wheat pasta. What ever veggies I have, I use, but try to put onion, garlic and carrots because they are kind of necessary. You can also use what ever herbs you’ve got, this time I’m using rosemary but if you have basil, parsley or thyme they are equally as good.

800 gr good quality ground beef (I use 10% fat)

1 medium onion

2 cloves of garlic

2 medium carrots (preferably organic)

any other veggies you want, I used broccoli, red pepper, mushrooms and string beans)

1/2-1 red chilli

1 stalk of rosemary

2 cans of chopped tomatoes

olive oil

salt and pepper

pinch of sugar

pinch of cinnamon

1 courgette

Start by browning the meat in a little bit of oil in a thick bottomed pan. Season with salt and pepper. Chop the vegetables as finely as you like or even grate them and place them in the pan with the chopped rosemary. Let this simmer for 2-3 minutes and add the tomatoes, sugar and cinnamon. Season with salt and pepper. Lower the heat and let this simmer with the lid on for around 2 hours, the longer the better. Make the courgette spaghetti using a spiralizer. I’ve tried to grate it and it didn’t come out the way I wanted it to. Spiralizers are inexpensive and can be used in lots of different ways. Sprinkle a little salt over the courgette and let it sit in a bowl while the sauce is simmering. Remove the lid from the sauce and season to taste. Serve and enjoy :)


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