Veggie Bullet Zucchini bolognese
(13 Apr 2018)

Veggie Bullet ExpressoVeggie Bullet Zucchini bolognese

Recipe found in Veggie bullet cookbook


1 Medium onion, sliced with slicer blade
1 Celery stalk, sliced with the slicer blade
1 Carrot, thoroughly scrubbed and grated with shredder blade
2 Zucchini, trimmed and spiralized
2 Tbsp extra virgin olive oil, divided
170g Ground beef
¼ Cup dry red wine
2 Cups beef stock
1 ½ Tbsp tomato paste
1 bay leaf
salt and pepper
Grated parmesan cheese to garnish(optional)


Prep zucchini and set aside.
Add onions, celery and carrots to a large pot over medium-high heat. Sauté until tender, about 8-10 minutes.
Add beef, breaking it up with the back of a spoon and cook until browned, about 10-15 minutes. Add wine and bring to a boil for one minute, stirring continuously to scrape up any bits sticking to the pot.
Add 1 ½ cups stock, tomato paste and the bay leaf and stir to fully combine. Reduce the heat to low and simmer, stirring occasionally dor 1 ½ hours to meld all of the flavours.
Season with salt and pepper.


In a separate pan, heat 1 Tbsp oil over medium-high heat. Saute zucchini noodles until tender and crisp, about 3-5 minutes.
Plate and top Bolognese.
Add parmesan cheese if desired. 

 

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