John Myers
Zucchini Spaghetti with Bolognese
The perfect zucchini spaghetti with bolognese recipe with a picture and simple step-by-step instructions.
- 2 Zucchini
- 400 g Minced beef
- 350 ml Sieved tomatos
- 3 tbsp Tomato paste
- 1 shot Low fat milk
- Salt + pepper
- Oregano
- Cayenne pepper
- 1 teaspoon Granular broth
- 1 Chopped onion
- 1 tbsp Oil
- 0,5 l, my name Vegetable broth
- Heat the oil in a pan, add the onion and sweat lightly, then add the minced meat and fry with it.
- Tomato paste and passport. Add tomatoes and bring to the boil. Add milk and stock powder (1 meat stock cube also works) and season with the spices. Let simmer on a low flame for approx. 15 minutes.
- In the meantime, wash and dry the zucchini, cut into spaghetti with a vegetable peeler and place in a bowl. Pour the hot vegetable stock over it and let it steep for at least 5-7 minutes, drain and season lightly with salt and pepper.
- Divide the zucchini spaghetti on 2 plates and spread the sauce on top.
- TIP: if you want, you can also serve grated Parmesan cheese :))))))
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