Bolognese severed with Zucchini Zoodles
Bolognese is a staple in most families, and once you have it mastered everyone will pine over it. This is a recipe that my Nonna taught me, so be assured it’s one of the best! Nonna’s don’t mess around when it comes to pasta sauce!!
When making Bolognese I always say, use the best quality produce you can find. That goes for the meat and the tomatoes. I love the 100% beef mince from The Meat Club, it’s so lean and tender, so that’s what I’ve used. Another tip, always and I mean always make sure you buy Italian tinned tomatoes, trust me there is a difference. I use Cirio, there are so many on the market so you can use which ever your local supermarket stocks.
Bolognese is best when it’s slow cooked, so I use my Le Creuset to make the sauce. It’s a nice heavy based saucepan which is exactly what you need for slow cooking.
Here is my recipe that I trust you will love.
Bolognese with Zoodles
Prep Time: 20 minutes
Cook Time: 2 hours
For the Bolognese:
2 tablespoons olive oil
2 medium carrot’s, finely chopped
2 celery stalk’s, finely chopped
3 cloves garlic sliced
500g The Meat Club lean mince beef
4 x 400g tins of Italian tomatoes (blended)
½ cup of dry red wine
3 tbsp tomato paste
Handful of fresh basil
For the Zoodles
4 zucchini (roughly 1 per person)
3 clove garlic crushed
60g Parmesan cheese, grated
- To make the sauce, heat your Le Creuset with nothing in it, once it’s hot add the beef mince and let it cook till all the water has come out of the meat.
- Remove the meat from the pan and set aside. Add the olive oil to the pan, once it’s heated add the garlic, carrot’s and celery and fry gently for 10 minutes.
- Add the mince meat and stir with a wooden spoon to break them up into smaller chunks. Add the wine and bubble for a few minutes to allow the alcohol to evaporate. Stir in the tomatoes, tomato paste, and fresh basil. Leave to simmer for 2 hours. Season to taste with salt (pepper optional).
- To make the zucchini noodles. Spiralize your zucchini and set aside on paper towel and sprinkle with salt. Leave for about 5 minutes, then with your hands squeeze the excess water out. Heat a fry pan with a drizzle of olive oil, add the crushed garlic and then the zucchini, sautéed for 2 minutes or till tender. Serve and top with bolognese sauce and freshly grated Parmesan cheese.
Frying the Lean mince beef in a Le Creuset
Simmering the carrots and celery
The tomatoes added to the meat, celery and carrots.
The sauce after it has been simmering for 2 hours.