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Spaghetti Courgetti

Serves 4

spaghetti courgetti.PNG


1 tbsp olive oil

3 onions, chopped finely

Fresh basil leaves and stalks, chopped roughly

500g lean beef mince

100g mushrooms, sliced

1 salad tomato, diced

1 stick celery, chopped finely

½ green pepper, diced

4 cloves garlic, chopped finely

Dollop of tomato purée

3-4 large courgettes

1 tin (400g) chopped tomatoes salt and pepper to season

Sprig fresh basil to garnish


  • In a frying pan, gently heat the oil over a low / medium heat. Fry the onions until soft. Add the chopped basil and fry for 30 seconds.

  • Add the beef mince and season well with salt and pepper. When beef is browned, add the mushrooms, salad tomato, celery, pepper and garlic. Cook gently for 5 minutes. Add the tin of tomatoes and tomato purée. Cook on a medium heat for 20 minutes.

  • Chop the courgettes into fine spaghetti strips, or wider tagliatelle size strips. Bring to the boil in a pan of salted water, and simmer gently for several minutes.

  • Serve the sauce on a bed of courgette spaghetti. Garnish with a sprig of basil.

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