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Low Carb Courgetti Bolognese

Courgetti Low Carb Bolognese

 

Courgetti Low Carb Bolognese

Courgetti Bolognese

A firm family favourite, this Bolognese with courgette (zucchini) noodles reduces the carb load of pasta to offer a Keto-friendly take on this classic dish.
Simple to prepare, the sauce can be left to simmer and reduce on the hob before serving over hot spiralised courgette.
If you do not have a spiraliser you can prepare the courgette by peeling thin strips with a peeler or you can use shop-bought courgette noodles.
This is a great option for families during the week!
5 from 4 votes
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 945 kcal

Ingredients
  

  • 3 medium courgettes (zucchini) spiralised
  • 1 kg minced beef (ground beef) grass-fed
  • 8 bacon rashers (strips)
  • 2 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 240 ml beef stock
  • 1 stick celery finely diced
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 800 g tinned (canned) plum tomatoes chopped
  • 1 red onion finely diced
  • 2 tbsp parmesan cheese grated
  • salt and pepper to season

Instructions
 

  • Heat the olive oil in a large pan over medium heat.
  • Add the celery, onion, garlic, rosemary and bacon. Gently fry until the vegetables are tender and the bacon has browned.
  • Add the beef mince to the pan along with the oregano and basil and season with black pepper. Stir well to combine and cook until the beef has browned all over.
  • Add the balsamic vinegar to the pan along with the tomato puree and stir through the meat and vegetables.
  • Add the hot beef stock and chopped tomatoes, stir to combine and bring to a boil.
  • Reduce the sauce to a simmer, cover and cook for 15 minutes or until the liquid has reduced and thickened.
  • Shortly before serving, heat the remaining olive oil in a large pan over a low/medium heat and add the spiralised courgettes (zucchini). Season with a little salt and pepper and cover, cooking for just a few minutes until al dente – do not overcook or the spiralised courgettes (zucchini) will be soggy and will not hold the sauce well!
  • Drain any excess water from the cooked spiralised courgettes (zucchini) and top with the Bolognese sauce.
  • Scatter with fresh basil and sprinkle over the parmesan to serve.

Video

Notes

This bolognese sauce is fantastic for bulk cooking and freezing. I'll often make a large batch in the slow cooker and freeze it in portions. It's great to have on hand whenever you don't feel like cooking.
Remember, the leaner the beef the more expensive it is. I always choose the cheaper, higher-fat version!
Keyword beef, courgette, Pasta, zucchini

Responses

  1. 5 stars
    I love this recipe, it’s full of flavour and fairly quick to make on the stove top. My family love it, even my sister who’s not a big eater, said its her favourite. I’m going to try Dan’s slow cooker idea next time. I often serve it with cauliflower rice, and I plan to try it with sautéed white cabbage for a change. Very versatile and freezes well.

  2. 5 stars
    I did tweak it slightly but it’s near enough the sauce that I would make. I cooked it for an 1hr on low. I didn’t have courgettes, but I poured the sauce over cooked cauliflower.. yum yum!

    1. Meant to say that I tend to cook courgetti in with whatever I’m cooking.
      Make sure some liquid in pot & not going to burn & add for 3-4 mins with lid on til al dente! Steams in with whatever is on the go. Less washing up! ?