Zucchini Bolognese

Ingredients for 4 servings:

• 500 g minced meat
• 100 g bacon
• 6 zucchini
• 1 carrot(s)
• 1 celery
• 500 g tomatoes, pureed or fresh
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• 2 tbsp olive oil
• Herbs (parsley, marjoram, oregano)
• salt and pepper
• nutmeg
• salt water
• optionally grated Parmesan cheese for sprinkling

Instructions

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

The spaghetti is replaced with zucchini, making the dish very light and healthy. Paleo-friendly.

Dice the onions, carrots, celery, and bacon. Peel the garlic. Heat the oil in a pan and lightly fry the garlic and onions. Then add the celery and carrots. After 2-3 minutes, add the bacon and minced meat. Once the minced meat is cooked, add the passata and tomato paste. Add the spices and herbs and let everything simmer over low heat. Meanwhile, slice the zucchini into thin strips, similar to spaghetti. If you have a machine, use one. You can also do it by hand, but it will take longer. Bring a pot of water with a pinch of salt to a boil and add the zucchini strips. Boil for 1 1/2 minutes, then drain. Drain the zucchini well. Arrange the zucchini on a plate and add the sauce. Sprinkle with Parmesan cheese if desired.