Spaghetti with Zucchini Bolognese

Summary

Ingredients

• 200 g onion (s), (I always use red ones)
• 5 clove (s) garlic
• 2 tablespoon olive oil
• 500 g zucchini, diced or rated (instead minced meat)
• 300 g carrot (s), rated
• 200 g celery
• 2 tablespoon tomato paste or 3 ketchup
• 200 g Parma ham, finely sliced or minced (veetarian: smoked tofu)
• 2 cans tomato (s), a 400g
• 0.25 liter ¼ red wine
• 0.25 liter ¼ milk, (veg .: soy milk)
• 1 liter beef broth
• a lot parsley
• salt and pepper
• nutmeg
• 500 g spahetti, (pasta) raw

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Instructions

1. Peel shallots and garlic and cut into fine cubes. Heat olive oil and fry the zucchini over high heat for 5 - 6 minutes. In the meantime, peel the carrots and quarter them lengthways. Clean the celery and pull off the threads. Turn both through the middle disk of the meat grinder (or grate very finely).
2. Add the shallots and garlic with the grated vegetables and fry for 2-3 minutes. Add tomato paste and roast briefly and add Parma ham.
3. Add parsley and / or oregano, tomatoes and pour in red wine, soup and milk. Simmer over a low flame for 2 to 2 1/2 hours over a mild heat - stir again and again. Season with salt, pepper and a little nutmeg.
4. Not surprised! At first it looks like a soup, due to the cooking time that must be observed, the liquid boils off and the ragout gets a very good taste!
5. If you like it spicier, season it with chilli sauce (Sambal Oelek)!