BOSH Bolognese with Courgetti

  • Prep: 10 Minutes
  • Cook: 1 Hour
  • Serves: 8
Calories 558
Carbs 20
Fat 32
Protein 47
Free From


  • 1.5 kg lamb mince
  • 2 tbsp olive oil
  • 6 rashers of unsmoked bacon, chopped
  • 4 celery sticks, finely chopped
  • 4 carrots, finely chopped
  • 3 large red onions, peeled and finely chopped
  • 6 cloves garlic, peeled and finely chopped
  • 3 tbsp mixed herbs
  • 2 tsp paprika
  • 2 sprigs fresh rosemary, finely chopped
  • 500g mushrooms, finely chopped
  • 4 x 400g cans chopped tomatoes
  • 6 tbsp tomato purée
  • Celtic Sea or Himalayan Pink salt and freshly ground black pepper

  • Parmigiano cheese
  • Fresh basil leaves

  • 1 courgette per person for the courgetti
  • Olive oil for cooking


You will need a nice large saucepan and a julienne peeler for this recipe.

  1. Prepare the bolognese sauce by heating the olive oil in a large saucepan over a medium heat, then adding the onions, celery, carrots, bacon and garlic. Stir and cook for around 10 minutes, stirring occasionally until the vegetables start to soften and the bacon has browned a little.
  2. Add the lamb mince and stir fry until it begins to brown. Add the mixed herbs, rosemary, paprika, a pinch of salt and some freshly ground pepper. Stir again. Add the tomatoes and purée and combine the ingredients thoroughly. Bring it to a simmer and allow to cook for 45–50 minutes, stirring occasionally. You may wish to add a little water if needed.
  3. Around 10 minutes before the bolognese is ready, begin to prepare your courgetti. Heat a little olive oil in a frying pan over a medium heat and use a julienne peeler to slice the courgette into spaghetti-like strips directly into the pan. One large courgette is usually enough for one person.
  4. Stir fry the courgettes until cooked to your liking. Around 5 minutes is usually enough – be
    careful not to overcook as they will turn soggy. Serve the courgetti with the bolognese sauce and
    top with grated Parmigiano and fresh basil.

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