Zucchini Bolognese

Ingredients for 15 servings:

• 2 kg zucchini (mixed yellow and green)
• 1 large can of tomatoes (alternatively, approx. 1 kg fresh peeled tomatoes)
• 2 onions
• 1 liter tomato(s), pureed
• 1 Pepper
• 400 ml vegetable broth (instant)
• 2 tsp Arrabiata spice mix
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Spicy zucchini bolognese in stock during the zucchini glut

Finely chop the onions and sauté in a little clarified butter and olive oil. Wash and finely chop the zucchini. Cut about 1.2 kg into 1 cm cubes and set aside as a garnish. Roughly chop the rest and add to the onions. Fry until lightly browned. Then deglaze with the stock. Add the roughly chopped tomatoes, passata, Arrabiata seasoning mix, and peppers. Bring to a boil, then simmer on low heat for about 1.5 hours. Stir regularly. Finally, fish out the peppers and puree the sauce. Fry the zucchini cubes in olive oil in a large pan until lightly browned. Season with salt and pepper and add to the pot. Bring everything to a boil briefly and season with salt, pepper, and perhaps a little more Arrabiata seasoning mix. While hot, fill jars or freeze in portions. Pictures can be found here: http://www.chefkoch.de/forum/2,6,584877/Zucchini-Bolognese-ein-Vorschlag-um-viele-Zucchini-zu-verwerten-und-auf-Vorrat-gekocht.html