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Zucchini Bolognese

by Kate Mate (follow)
Kate Mate
Easy (2874)      Dinner (2274)      Lunch (1798)      Gluten Free (672)      Beef (175)      Bacon (152)      Zucchini (102)     
This is a great recipe that helps me add more vegetables into my meals. It's also a change from the usual Spaghetti Bolognese.

Zucchini Bolognese
Zucchini Bolognese

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 3 serves

2 zucchini's
340 grams small broccoli florets
1 jar (500ml) five brothers Raphael's Bolognese sauce
15 grams of grated carrot
250 grams of beef mince
3 slices of middle rasher bacon
1/2 brown onion
1 tablespoon of rice bran oil to cook
1 spiralizer utensil

Grate the carrot and cut the broccoli into small florets and set aside.
In a large fry pan heat one tablespoon of oil on high.
Thinly slice the onion and add to the pan when hot.
Dice the bacon and add to the onion.
Cook until the onion is translucent.
While it is cooking bring to the boil a small pot of water and add in the broccoli and cook for just 3 minutes.
Next wash the zucchini and then using a spiralizer utensil turn the zucchini through the spiralizer and make long thin ribbons.

Zucchini Bolognese
Spiralizer cutting the zucchini/ the finished zucchini ready to use

Now that the onion is translucent slowly add in the beef mince and stir until it starts to brown.
Continue to add the beef mince until it has all been added in.
Next step is to add the zucchini broccoli and grated carrot, gently fold in these ingredients making sure to cover them with the sauce.

meat, sauce and vege
Beef mince with sauce and zucchini

Place a lid on the pan and cook for only four minutes.
After four minutes turn off the heat and serve. Zucchini can hold a lot of moisture and become mushy. Cooking the zucchini for just four minutes will ensure it is just right, almost al dente with a bit if crunch to it.
If you make this with more zucchinis cook for 5 to 6 minutes.

meat, sauce and vege
Best ingredients for the best Bolognese

#Gluten Free
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