04 May 2016

Zucchini bolognese

It's been a long time, shouldn't of left you (left you), without a dope beat to step to...

Aaliyah and Timberland aside, it has been a long time.  3 and a bit months since I last put a post up.  Apologies mes amis, all I can say is that summer holidays were cray cray, and I just wasn't all that much in the kitchen.  

However, back into it people.  And to get things started, I'll introduce you to my newest kitchen toy - spiraliser!  So far I've only used it to make zucchini 'pasta', but the same can be done with carrots, beetroot, and I suppose potatoes and kumara.  I started with zucchini 'cause they're already fairly soft and flexible, so pretty close (even completely uncooked) to cooked pasta.  

I spiralised the zucchini (two medium sized and two small) and laid the lot on a paper towel, to absorb some of the excess water.  When we were ready to eat KB sauted the lot in a little butter.  We served the zucchini on top of the bolognese, so as to retain some of the crunch (it was still more or less raw).  If you wanted an even softer, more cooked 'pasta', you could fry for a bit longer, or even steam it for a bit.  

For the bolognese... 

1 small onion, diced
500 g mince (I used beef)
2 tbsp tomato paste
2 tbsp pesto (optional, but I had a heap of pesto cubes in the freezer) 
good dash worchester sauce
2 cups beef stock (I like fresh stock, less salty and more flavour)
1 tin tomatoes 

  1. Saute the onion in butter.  Add the mince and brown slightly.  
  2. Add all other ingredients and bring to the boil.
  3. Reduce heat to low and let simmer for a couple of hours, until the liquid has reduced to leave a nice, thick meat sauce.  
  4. Serve with pasta, vegetables (as above), and grated cheese.  Buon appetito!! 

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