Courgetti Bolognese
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 6 people
  • 1kg lean minced beef
  • 6 courgettes
  • 3 tbsp olive oil
  • 50g grass-fed butter
  • 2 onions
  • 2 large carrots
  • 2 large celery sticks
(Equal ratios of onions: carrots: celery)
  • 1.5kg (3 tins) chopped tomatoes
  • 750ml (1 bottle) dry (drinkable!) white wine
  • 375ml full-fat milk
  • 1 tbsp nutmeg
  • Salt (personal taste)
Toppings I used
  • Parmesan (to serve)
  1. Finely chop the onions, carrot & celery.
  2. Add the olive oil & butter to a deep frying pan and place over a medium-high heat.
  3. Add the onions to the frying pan and sauté until they turn a light golden colour.
  4. Add the carrots & celery and continue sautéing until they change colour.
  5. Add the minced beef and a large pinch of salt & stir until all of the meat has browned.
  6. Add the wine & stir occasionally, until it has completely evaporated.
  7. Once the wine has evaporated, add the milk and nutmeg & stir occasionally, until it also has completely evaporated.
  8. Once the milk has evaporated, add the chopped tomatoes & stir.
  9. Once the tomatoes begin to bubble, turn down the heat to very low and allow to simmer uncovered for at least 3 hours, stirring occasionally.
  10. (Add water if/when the ragu absorbs all of the liquid to prevent it from burning. You can repeat this many times; it is better to add little and often than add a lot at once).
  11. Once the ragu has been cooking for several hours and has reached its desired rich, creamy, silky smooth consistency, prepare your “base”.
  12. Using a spiralizer, make courgetti.
  13. If you wish to heat & soften the courgetti, place a frying pan over a medium heat & add 1 tbsp olive oil.
  14. Add the courgetti.
  15. Gently stir & toss the courgetti, careful not to break the courgetti, for a few minutes.
  16. Taste the courgetti to check it has softened to your personal taste and, once it has, turn off the heat for both the courgetti and ragu & plate up.
  17. Serve with grated parmesan.
  18. Enjoy!
Recipe by Andrea's Passions at