ZUCCHINI BOLOGNESE
(BABY MARROW)
tablespoon olive oil
500 grams minced meat
4 garlic cloves, minced
1 can diced tomatoes
¼ cup tomato paste
1teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon dried oregano
salt and black pepper to taste
3 zucchinis (baby marrows), spiralized
In a large saucepan, sauté mince over medium-high heat until browned. Once meat is cooked, drain fat from the meat, and add olive oil and the onions.
Saute for about 5 minutes, until onions are translucent.
Add the garlic, tomatoes, tomato paste, basil, thyme, and oregano.
Bring to a boil. Reduce heat, and simmer, covered, for about 25 minutes, stirring occasionally.
Season with salt and pepper if desired.
In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini (baby marrow) pasta for 5 – 10 minutes, until desired tenderness is achieved.
Divide the pasta among four plates and top with bolognese. Serve hot.
Source and Photo: Louise Venter
