2 garlic cloves
1 large white onion
100g fresh mushrooms, chopped
1tsp dried oregano
1 tin chopped tomatoes
1 tin kidney beans
1 tin lentils
100ml red wine (optional but really adds flavour!)
1/2 tsp paprika
10-15 sundried tomatoes
500-600g of courgetti (Check the notes section)



On a medium heat, lightly fry the garlic, onion and mushrooms in coconut oil until golden.
Add oregano and continue to stir.
Then, add your tomatoes, beans, sundried tomatoes and lentils (Lentils and beans should be tinned and already cooked for time and ease)
Continue to stir the bolognese, and then add paprika.
Lastly, add your red wine and continue to stir on a medium heat.
Separately – prepare the courgetti if you need to.
Pour bolognese over your courgetti into an oven proof dish
Bake on 200oC for 15-20 minutes.


You can either buy courgettes and use a spiralizer to spiralize them, or you can buy courgetti already spiralized from some supermarkets such as Tesco.