My Beef Bolognese with Zucchini
A hearty, rich bolognese simmered to perfection with a touch of fresh zucchini.
⏱️ 110 min🍽️ Serves 1
🔥 420 kcal💪 32g protein🍚 30g carbs🥑 20g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥩400 g lean ground beef
- 🧅1 onion, chopped
- 🥕2 carrots, finely diced
- 🌿2 celery stalks, finely diced
- 🥒2 zucchini, grated
- 🧄2 cloves garlic, minced
- 🍅800 g canned crushed tomatoes
- 🍷125 ml dry red wine
- 🥣125 ml beef broth
- 🫒1 tbsp olive oil
- 🌿1 tsp dried oregano
- 🧂 salt and black pepper, to taste
Pro tips
- For an even richer flavor, add a splash of milk or cream in the last 15 minutes of cooking.
- Serve this bolognese over your favorite pasta, polenta, or as a hearty topping for baked potatoes.
- Leftovers taste even better the next day, allowing the flavors to meld further.
Method
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.
- 2Add ground beef to the pot, breaking it up with a spoon. Cook until browned, then drain any excess fat.
- 3Stir in minced garlic and dried oregano, cooking for another minute until fragrant.
- 4Pour in red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until almost evaporated.
- 5Add crushed tomatoes, beef broth, and grated zucchini. Stir well to combine.
- 6Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. The longer it simmers, the richer the flavor.
- 7Season with salt and black pepper to taste before serving.