Using spiralized vegetables in meals certainly isn’t a new invention, but something I’ve not shared enough on this blog. In England spiralized courgette and squash are readily available in most stores, but here in Austria you’ll find no such thing. Luckily, with the right equipment spiralizing vegetables is less of a chore than it sounds.
I personally used this handy little spiralizer which is great, if like me you move house often or don’t have a lot of counter or storage space in your kitchen. If however you want to invest in something that will make spiralizing vegetables super easy then I highly recommend this one.
This recipe is my rendition on the classic Spaghetti Bolognese. The only difference is that I’m swapping the spaghetti with some steamed courgette (zucchini). If you’re not into courgetti or prefer the taste of regular pasta, then of course you can have the sauce with that as well. I just tend to think that things like courgetti are amazing alternatives for a lighter lunch or dinner.
I’m still working on a vegetarian version of this recipe, which I’ll hopefully be able to share with you soon. In the meantime I hope you enjoy this recipe!
Courgetti Bolognese (DF, GF)
- 8 courgettes, spiralised
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 65g celery, finely chopped
- 70g button mushroom, chopped
- 200g (approx. 3) carrots, grated
- 600g minced beef/turkey
- 250ml (1 glass) red wine
- 3 tbsp tomato puree
- 1 can (400g) chopped tomatoes
- 1 tbsp herbes de provence
- 1 tbsp majoram
- 5 leaves fresh basil, roughly chopped
- a pinch of salt
- a pinch of pepper
- Using a spiralizer, spiralize the washed courgette and set aside.
- In a large pot, heat up the olive oil. Then sautee the chopped onion and garlic. Once softened add the chopped celery, mushroom and carrots. Then add the minced meat (turkey or beef both work). Let that cook until the meat has browned, then add the red wine and let simmer for 1-2 minutes.
- Add the chopped tomatoes and approx. 400ml of water and stir well.
- Season with the herbs de provence, fresh basil salt and pepper and let simmer on medium heat for approx. 15 minutes (longer is better!)
- Whilst the sauce is cooking, steam the spiralized courgette for 2-3 minutes, until softened. Make sure not to overcook them or else they’ll get soggy.
- Serve with fresh herbs and grated parmesan.