BOLOGNAISE FROM LEFT-OVER STUFFED ZUCCHINI

Related Nigella Recipes

HAM IN COCA COLA

Only those who have never tried this raise an eyebrow at… Read on
SLUT'S SPAGHETTI

Well, how could I resist this translation of pasta alla puttanesca,… Read on

Related Community Recipes

Gluten-Free Choca Mocha Walnut Cake

This recipe incorporates three of my favourite things: chocolate,… Read on
CREAMY MUSHROOMS AND SPINACH WITH PINE KERNELS AND TAGLIATELLE

This is a dish I used to make all the time when I was a student,… Read on

Serves: 4

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

Recipe posted by Edda

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Metric

stuffed zucchini (meat stuffing)
ground pork
11 oz 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)

Method

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.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Be the first to leave a comment