Zucchini Bolognese

Hello beautiful soul,

Italian pasta is definitely one of the easiest and most popular recipes. We can usually prepare the entire meal within 15 minutes. But during the Wildfing spring season, it is not possible to consume any grains, so pasta seems to be completely out… But I have one solution for you.

Pasta can be wonderfully replaced with zucchini. I know, zucchini is one of the vegetables that should not be consumed too often even during the spring season. So leave it out and only use it once in a while to prepare “spaghetti ala bolgnese”.

INGREDIENTS:

• ground organic beef
• onion
• olive oil or coconut oil
• salt
• favorite spices (without sugar and chemical additives)
• 2 tablespoons unsweetened tomato sauce
• clove of garlic
• 1 medium zucchini
• nutritional yeast (optional, as a substitute for Parmesan cheese)

Heat the oil in a pan. Lightly fry the onion. Add the minced meat, salt, pepper and fry until the meat is cooked. Then add the tomato sauce and pressed garlic and let everything simmer for a while to combine the flavors.

In the meantime, use a potato peeler to make thin strips of zucchini. (I personally don’t use the center with the seeds.)

And then we just add the zucchini to the sauce. Stir. Turn off the heat. Let the sauce and zucchini combine for just a minute and serve. We can sprinkle nutritional yeast on top instead of Parmesan.

Now all that’s left is to wish you bon appetite.

With love