Bolognaise From Left-Over Stuffed Zucchini

A community recipe by Edda

Not tested or verified by Nigella.com

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Introduction

Yummy garlicky sauce to eat with pasta, and feel thrifty to boot! Serves 4 big eaters who like to smother their pasta...

Ingredients

Serves: 4

Metric Cups

stuffed zucchini (meat stuffing)
ground pork
11 ounces ground beef
1 large onion (diced)
4 cloves garlic (sliced)
2 sticks celery
2 carrots (coarsely grated)
1 pinch of paprika (large pinch)
1 tablespoon provincial herbs (rosemary, thyme, oregano and parsley)
1 tin diced tomatoes
2 large tomatoes
1 handful cherry tomatoes
grated Parmesan
salt (to taste)
pepper (to taste)

stuffed zucchini (meat stuffing)
minced pork
312 grams minced beef
1 large onion (diced)
4 cloves garlic (sliced)
2 sticks celery
2 carrots (coarsely grated)
1 pinch of paprika (large pinch)
1 tablespoon provincial herbs (rosemary, thyme, oregano and parsley)
1 tin chopped tomatoes
2 large tomatoes
1 handful cherry tomatoes
grated Parmesan
salt (to taste)
pepper (to taste)

Method

Bolognaise From Left-Over Stuffed Zucchini is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

I had half of a huge stuffed zucchini left over, so I squished the meat to resemble fried mince. Heated some oil in a pan, fried some more mince (half pork, half beef).

Added onions and loads of garlic (fried) and a stalk of celery. Added the zucchini meat and stirred. Cubed the zucchini, added it together with grated carrot (raw) left over from Aurelia's lunch.

Add smoked paprika powder, Provencal herbs, a tin of canned tomato (diced that one up), some diced fresh tomatoes, and a small tin of concentrated tomato puree. Let it simmer for a while... Yum.

Just before serving I'm going to add some really ripe cherry tomatoes from the garden and let them go a little soft (about 10 minutes or so). Double yum. Al dente pasta and a good helping of freshly grated parmesan should transport me to heaven.

I had half of a huge stuffed zucchini left over, so I squished the meat to resemble fried mince. Heated some oil in a pan, fried some more mince (half pork, half beef).

Added onions and loads of garlic (fried) and a stalk of celery. Added the zucchini meat and stirred. Cubed the zucchini, added it together with grated carrot (raw) left over from Aurelia's lunch.

Add smoked paprika powder, Provencal herbs, a tin of canned tomato (diced that one up), some diced fresh tomatoes, and a small tin of concentrated tomato puree. Let it simmer for a while... Yum.