Spaghetti with zucchini – Bolognese

Ingredients for 4 servings:

• 200 g onion(s) (I always use red)
• 5 garlic cloves
• 2 tbsp olive oil
• 500 g zucchini, finely diced or grated (instead of minced meat)
• 300 g carrot(s), grated
• 200 g celery
• 2 tbsp Tomato paste or 3 tbsp Ketchup
• 200 g Parma ham, finely sliced ​​or minced (vegetarian: smoked tofu)
• 2 cans of tomatoes, 400g each
• ¼ liter red wine
• ¼ liter milk (vegetarian: soy milk)
• 1 liter beef broth
• lots of parsley
• salt and pepper
• nutmeg
• 500 g spaghetti (pasta) raw

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

based on an original recipe from Bologna – but with zucchini instead of minced meat

Peel the shallots and garlic and finely dice. Heat the olive oil and sauté the zucchini over high heat for 5-6 minutes. Meanwhile, peel the carrots and quarter them lengthwise. Trim the celery and remove the strings. Run both through the medium disk of a meat grinder (or grate very finely). Add the shallots and garlic with the grated vegetables and fry for 2-3 minutes. Add the tomato paste and let it roast briefly, then add the Parma ham. Add the parsley and/or oregano, tomatoes, and pour in the red wine, stock, and milk. Reduce the heat to low and simmer uncovered for 2 to 2.5 hours, stirring frequently. Season with salt, pepper, and a little nutmeg. Don’t be surprised! It will initially look like a soup, but the cooking time, which must be strictly observed, will evaporate the liquid, and the ragù will take on a very delicious flavor! If you like it spicier, add chili sauce (sambal oelek)!