Zucchini pappardelle with bolognese sauce
Ingredients
4 persons
- 4 zucchini
- 250 grams of ground meat
- 1 rode paprika
- 1 yellow bell pepper
- 2 celery stalks
- 2 carrots
- June 1st
- 3 cloves of garlic
- 1 can ELVEA Tomato Pulp
- 2 tablespoons ELVEA Doppio Concentrato
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 pinch of chili powder
- Parmesan cheese
- fresh basil
- 1 ball buffalo mozzarella
Preparation
-
1
Slice thin strips of the zucchini with a vegetable peeler. (A cheese grater works great too)
You can cut the middle part of the zucchini into cubes for the sauce. This way, you do not have to throw anything away.
-
2
Finely chop the onion and garlic. Sauté them in a splash of olive oil.
-
3
Cut the bell pepper, carrot, and celery into fine cubes. Sauté these together with the zucchini cubes in the pan.
-
4
Add the minced meat. Season with pepper, salt, oregano, paprika powder, and chili. Flavor with 2 tbsp of tomato paste.
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5
When the minced meat is almost cooked, deglaze with the polpa.
Let the sauce simmer on low heat until all the flavors are blended. -
6
Divide the zucchini pappardelle among the plates. Spoon the sauce over them and garnish with buffalo mozzarella and fresh basil.
