55 mins




  • 800g pack of beef mince
  • 150g of mushrooms
  • 2 tins of chopped tomatoes
  • 1 beef stock pot or stock cube
  • 4 courgettes
  • 1 small onion
  • 1tbsp of mixed herbs
  • 1tbsp of garlic powder
  • coconut oil & butter for frying
  • Salt and pepper to taste


Step 1: Chop the onions, slice the mushrooms, spiralize the courgette and put to one side

Step 2: Heat a large frying pan add the mince and fry for a few mins on a high heat until browned

Step 3: Using a slotted spoon remove the mince from the frying pan (draining off the excess oil) into a large saucepan and discard any excess oil

Step 4: Return the frying pan to the heat add a little coconut oil and fry the onions and mushrooms for a few mins until soft

Step 5: Add the onions, mushrooms, garlic powder, mixed herbs, tomatoes, and stockpot to the saucepan with the mince and bring to a simmer while stirring to combine the ingredients

Step 6: Turn the heat down to low place a lid on the saucepan and leave it to simmer for around 40 mins

Step 7: Once the bolognese is cooked heat a frying pan on a medium to high heat with a nob of butter and stir fry the courgette for a few minutes or until soft, serve immediately

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