Veggie Bolognese Zoodles (with minced beef)
Prep time
Cook time
Total time
An easy to make and healthy Bolognese with zoodles that's incredibly tasty
Cuisine: Italian
Serves: 4
  • 1 Eggplant, regular size
  • 9 oz (250gr) Celeriac
  • 1 large Onion
  • 1 Clove of garlic
  • 4 large Mushrooms
  • 2 tbsp dried Basil
  • 1 tbsp dried Oregano
  • ½ tsp Chili powder
  • 14 oz (400gr) tin of Plum tomatoes
  • 1 tin tomato puree ( 2.5 oz or 68gr)
  • 1 beefstock cube (or vegetbale stock cube)
  • ⅔ cup (160mL) Red wine
  • ⅔ pound (300gr) Minced beef, lean (optional)
  • 2 Zucchinis (buy straight ones, they're easy to slice)
  • Olive oil
Veggie Bolognese Sauce
  1. Heat a large saucepan or dutch oven with a splash of olive oil on medium/high heat.
  2. Grate the eggplant, celeriac, mushroom, garlic and onion using a kitchen machine.
  3. When the oil is hot, add in the grated vegetables and saute for 10 minutes. Keep stirring every few minutes.
  4. Add in the dried basil, dried oregano and chili powder and stir well.
  5. After two minutes add in, while stirring, the plum tomatoes, tomato puree, red wine and the stock cube.
  6. Start cooking the minced beef in a skillet until brown and add into the sauce when ready. Stir.
  1. Make zoodles using a spiralizer or:
  2. Slice thin slices of the zucchine using a kitchen peeler. Stop slicing when you hit the core with seeds, turnaround and slice all sides without slicing the core.
  3. Cut the slices into zoodles using a sharp knife.
  4. Heat a skillet with olive oil and saute the zoodles for two minutes.
  1. Serve with fresh basil, a few drops of olive oil and sprinkle a pinch of seasalt on the bolognese.
Recipe by Have another bite at