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Beef Bolognese with Courgetti & Sweet Potato Spaghetti

Transform bland veggies into fun shapes with a spiralizer. This vegetable spaghetti courgetti (spiralized courgettes) is a great recipe for guilt-free Bolognese.

Egg Free
Gluten Free
Prep Time: 45 minutes
Cook Time: 1 hour
Makes: 4 portions
Great for:  Kids - 2-4 Years Kids 4+ Years
600 g sweet potatoes
4 courgettes
3 tbsp olive oil
100 g carrot, peeled & diced finely
500 g lean minced beef
2 large cloves of garlic, crushed
800 g chopped tomatoes
a dash of sugar
2 tbsp basil, chopped
1 tbsp sweet balsamic
a sprinkle of hard Italian cheese


1 tsp olive oil
1 large onion, finely chopped
100 g courgettes, diced finely
  1. To make the Bolognese, heat the oil a saucepan. Add the onion, courgettes and carrots and fry for 3 – 4 minutes. Add the beef and brown over the heat.
  2. Add the garlic and fry for 30 seconds before adding the tomatoes puree, sugar and seasoning.
  3. Bring up to the boil, cover and simmer for 45 minutes until tender. Add the vinegar and basil.
  4. Put the sweet potato and courgette through the spiraliser to make spaghetti. Heat the oil in a deep frying pan. Add the sweet potatoes and fry for 3 minutes. Season then cover with a lid for another 3 minutes until just cooked. Add the courgettes and fry together for 2 – 3 minutes until the vegetables are just cooked but still a little firm.
  5. Spoon into bowls and top with the sauce. Serve with Italian hard-style cheese.

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