Pork Italian

Zucchini 'spaghetti' with bolognese

Name: Zucchini 'spaghetti' with bolognese
Yield: 4
Cuisine: /italian
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 carrot, finely chopped; 1 onion, finely chopped; 1 celery stick, finely chopped; 1 garlic clove, crushed; 500g mixed pork and veal mince; 2/3 cup (160ml) red wine; 1 can (400g) chopped tomatoes; 2 cups (500ml) beef or chicken stock; 1-2 bay leaves, torn; 1/3 cup (45g) hazelnuts, roughly chopped; 2 anchovies, chopped; 3 zucchini, cut into matchsticks (we used a julienne peeler); 3 squash, thinly sliced on a mandoline; ¼ cup mint leaves, chopped, plus small leaves, to serve; Finely grated pecorino, to serve

1 rating

https://healthimprovements.info/recipes/zucchini-spaghetti-bolognese/m8suy1m7 — Zucchini 'spaghetti' with bolognese

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by Silvia Colloca

Cook and author

Feb 02, 2019

Zucchini keeps this classic dish light and lower in carbs, but still delicious... Win, win, win!

1/3 cup (80ml) extra virgin olive oil
1 carrot, finely chopped
1 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, crushed
500g mixed pork and veal mince
2/3 cup (160ml) red wine
1 can (400g) chopped tomatoes
2 cups (500ml) beef or chicken stock
1-2 bay leaves, torn
1/3 cup (45g) hazelnuts, roughly chopped
2 anchovies, chopped
3 zucchini, cut into matchsticks (we used a julienne peeler)
3 squash, thinly sliced on a mandoline
¼ cup mint leaves, chopped, plus small leaves, to serve
Finely grated pecorino, to serve

Method

1.

Heat half the oil in a heavy-based saucepan over medium heat, add carrot, onion, celery and garlic, and cook for 8 minutes or until soft. Increase heat to medium-high, add mince and fry, breaking it up with a wooden spoon, for 8 minutes or until well browned. Add wine, reduce by half, then add tomato, stock and bay. Season, reduce to a simmer and cook for 35 minutes, or until thick
2.

Heat remaining oil, nuts and anchovies in a small saucepan over medium heat and cook, stirring constantly, for 3 minutes, or until nuts are lightly browned and anchovies have melted. Set aside.
3.

Combine sauce with zucchini, squash and mint (the heat will warm and soften zucchini and squash). Serve topped with the hazelnut mixture, pecorino and extra mint.