Ingredients

2 tbsp olive oil

500g turkey mince (thigh or breast)

1 large onion, finely chopped

1 garlic clove, crushed

2 large carrots, peeled and diced

150g pack button mushrooms, roughly chopped

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

2 chicken stock cubes

1 tbsp soy sauce

4 large courgettes

Grated pecorino or Parmesan, to serve

Handful basil leaves

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the turkey mince and cook until browned all over. Once cooked, scoop the turkey mince into a bowl and set aside.

Step 2: In the same pan, add the chopped onion and cook gently on low heat for 8 to 10 minutes until softened. Stir in the crushed garlic and cook for about 1 minute until fragrant.

Step 3: Add the diced carrots and chopped mushrooms to the pan. Cook, stirring frequently, for about 3 minutes until the vegetables soften.

Step 4: Return the browned turkey mince to the pan. Stir in the tomato purée, then add the chopped tomatoes. Fill one empty tomato can with water and pour it into the pan to loosen the sauce.

Step 5: Crumble in the chicken stock cubes and bring the mixture to a boil. Reduce the heat to low and let it simmer gently for about 1 hour, stirring occasionally, until the sauce thickens and the vegetables are tender.

Step 6: When the sauce is nearly done, stir in the soy sauce and season with salt and pepper to taste.

Step 7: While the sauce simmers, spiralize the courgettes using a large noodle attachment.

Step 8: Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the courgetti and cook for 2 to 3 minutes until just softened but still slightly firm. Season lightly with salt.

Step 9: To serve, divide the courgetti onto plates and top with the turkey Bolognese sauce. Sprinkle with grated pecorino or Parmesan and garnish with fresh basil leaves.

Tips & Variations

For a vegetarian version, swap turkey mince for lentils or plant-based mince.

Add a splash of red wine to the sauce for deeper flavors.

If you don’t have a spiralizer, use a vegetable peeler to create thin courgette ribbons.

For extra richness, stir in a little cream or mascarpone at the end of cooking.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. The courgetti is best eaten fresh but can be stored separately for 1 day. Reheat the sauce gently on the stove or in the microwave. Avoid reheating the courgetti to preserve its texture; instead, add fresh courgette noodles when serving leftovers.

FAQs

Can I use beef mince instead of turkey?

Yes, beef mince works well in this recipe and will give a more traditional Bolognese flavor. Adjust cooking times as needed to ensure it is fully browned.

Is it necessary to cook the courgetti before serving?

Cooking the courgetti softens it slightly and warms it through, making it more palatable for most people. However, you can serve it raw for a crunchier texture if preferred.