Zucchini "Pasta" with Bolognese Sauce

CSA - What to do with large, beautiful, organically grown zucchini fresh from our CSA farmers? Turn it into "pasta"! We are cutting down on our wheat intake, and we've been feeling so much better. But, what do you do when you crave pasta? Use zucchini instead!

The bolognese sauce is what makes this recipe delicious. It takes some time to cook, but it is oh so worth it. This is the same sauce that we use in our lasagna (see post from last year). 

Wait until the sauce is in its final stage of simmering to start cutting the zucchini and cooking it. It takes just a few minutes in boiling water to cook. Cutting the zucchini is the fun part! We used our mandolin - but if you don't have one, just slice the zucchini as thin as possible. Two large zucchini served four hungry adults.

Don't peel the zucchini. The little edge of skin helps the thin slices hold together after they are boiled. A mandolin is really a great cutting tool. It's so fast, and so fun! In no time at all you will have a pile of zucchini strips ready to boil and become "pasta".

The sauce is not a "weeknight" recipe, well at least not for me. I usually make this sauce when I have loads of laundry to do.... Double duty with the time consuming tasks.

Serve the zucchini topped with bolognese sauce and cauliflower garlic bread on the side. That recipe is up next.

Here's the recipe for the sauce:

Ragu Bolognese

This sauce can be made two days ahead and stored in an airtight container in the refrigerator. Reheat before using.You could also freeze this in portions and use later. 

2 ½ T. butter

1 T. + 1 t. EVOO

1 ¼ c. finely chopped onion (about 1 large)

¾ c. finely chopped celery (about 2 ½ stalks)

¾ c. finely chopped carrot (about 1 large carrot)

1 ¼ lb. ground chuck

10 oz. ground pork

2 ¼ t. salt

2 ½ c. milk

1/8 to ¼ t. freshly ground nutmeg

1 ¼ c. dry white wine

2 ¼ c. homemade or low-sodium canned chicken stock (1 can)

2 ½ c. canned diced plum tomatoes, with juice (1 big can)

Freshly ground pepper

Heat butter and oil in a large Dutch oven or heavy-bottom 6 quart pot over medium heat until butter is melted. Add onion, celery, and carrot; cook, stirring frequently, until vegetables are soft and light golden brown, 8-11 minutes.

Add ground chuck and pork to pot; stir, breaking up meat with a fork. Add salt, and continue cooking, stirring occasionally, until meat is cooked through but not browned, about 5 more minutes.

Gradually add milk; bring mixture to a simmer, then reduce heat to medium-low. Add nutmeg to taste, and gently simmer until milk has completely evaporated, about 20 minutes. (Any remaining liquid will be yellowish and clear.)

Add wine; simmer until liquid is reduced by half, about 15 minutes. Stir in stock; simmer until liquid is reduced by half, about 30 minutes. Add tomatoes and juice; simmer, stirring occasionally, until fat has risen to the top and sauce is thick and meaty, 60-70 minutes. Season with pepper.Serve over zucchini "pasta" or use in lasagna. Serve cauliflower garlic bread on the side.