Spaghetti bolognaise with zucchini noodles

By Jamie Humby | Chef

Published 2 December 2024

Share

name

A plate of spaghetti bolognaise on zucchini noodles sits on a dining table.

Spaghetti bolognaise is an easy mid-week meal and full of flavour. Perfect for fussy eaters.

It’s also really easy to modify to include some extra goodness, like leaner meats and a cheeky portion of vegetables. We’ve given this family favourite a healthier makeover using turkey mince and homemade zucchini noodles.

Prep time

10m

Cook time

1h

Serves

4

Ingredients

17

Ingredients

2 tbsp olive oil
500g turkey mince
1 onion, roughly chopped
4 cloves garlic, peeled and crushed
2 carrots, peeled and finely diced
2 stalks celery, finely diced
2 anchovies
2 tbsp chopped fresh oregano
1 tbsp smoked paprika
2 tbsp reduced salt tomato paste
2 tbsp balsamic vinegar
400g (1 can) chopped tomatoes
2 tbsp tamari sauce
500ml reduced salt chicken stock
2 large zucchinis, spiralized, or wholemeal spaghetti
60g feta
2 tbsp fresh chopped parsley

Method

Step 1:

Place a large, deep frying pan on medium-high heat. Add a tablespoon of olive oil and brown off the turkey mince, then set aside on a plate.

Step 2:

In the same pan, add the remaining olive oil and cook off your onion, garlic, carrot and celery for 4 minutes until translucent and fragrant. Add in the anchovies, oregano, smoked paprika and tomato paste, and cook for a further 4 minutes, stirring constantly to avoid burning.

Step 3:

Deglaze the pan with vinegar and mushrooms in water, stirring to lift all the flavour off the bottom of the pan. Then add in the turkey mince, chopped tomatoes, tamari sauce and stock, and bring to the boil. Cover and reduce to a simmer for 45 minutes, stirring frequently to avoid any burning.

Step 4:

In a separate medium pot with a steamer attachment, steam your zucchini noodles for 3 to 4 minutes until hot but still firm, or cook your pasta as per the instructions on the packet.

Step 5:

Serve your ‘zoodles’ or spaghetti in a large bowl and spoon over the bolognaise sauce. Crumble feta over the top and sprinkle with parsley.