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Courgette (Zucchini) Tomato Basil bolognese from WhittyPaleo.com

Courgette Tomato Basil Bolognese

Healthy spin on Spaghetti Bolognese - Spiralized courgettes (zucchini) with a rich tomato - basil meat sauce.
Course Main Dish
Cuisine Italian
Keyword paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4 servings
Calories 370 kcal
Author WhittyPaleo


  • 2 tablespoon of Olive Oil (divided, or coconut oil)
  • 1 large onion (finely chopped)
  • 2 Cloves Garlic (minced)
  • 500 g of minced beef/lamb
  • 400 g of chopped tomatoes
  • 1 tablespoon of Tomato Paste
  • 6 tablespoons of fresh chopped basil (or 4 teaspoons dried)
  • 1 teaspoon of Celery Salt
  • 1/2 teaspoon of Onion powder
  • Salt & Black pepper to taste
  • 3-4 Courgettes (spiralized)
  • Sea salt


  1. In a medium sized pot, heat one tablespoon of oil on a low-medium heat. Add in your onions and garlic, cook until translucent.
  2. Next, add your minced meat and fry until browned.
  3. (Skip this step if using dried basil) While beef is browning, add half of your chopped tomatoes and fresh basil to a blender and process till smooth.
  4. Once meat is browned, stir in your mixture, the rest of the chopped tomatoes and tomato paste.
  5. Next, add in your celery salt, onion powder (and dried basil, if using instead of fresh).
  6. Bring the sauce to a boil then simmer for 20-30 minutes.
  7. Add in salt and black pepper to taste.
  8. After sauce has simmered for at least 25 minutes, in a frying pan, heat up another tablespoon of oil. Add in your spiralized courgettes and flash fry for 2 minutes. Season with your salt.
  9. Once done, serve courgettes topped with tomato basil meat sauce.
  10. Garnish with fresh basil or cheese if you're primal!

Recipe Notes

*You can also add other vegetables such as carrots and mushrooms to this dish. You will add this after the onions but I suggest browning the meat first, removing to drain, cooking the onions and vegetables then adding the meat back in.
*I tried the recipe both with fresh and dried basil, they're both just as good but the basil is more pungent fresh.