Zucchini/courgettes ‘spaghetti’ is a really good substitute for pasta and because it doesn’t taste of much it is the perfect foil for many different sauces. I make my own with a spiralizer but I notice that it is now available to buy in supermarkets. It is very quick to cook – literally a few minutes – and you actually want it to be just ‘al dente’. The veal sauce is livened up with sliced baby bella mushrooms and fresh herbs – sage and rosemary.
1 tbsp. oil, seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
1 pound ground veal/pork
8 oz. baby bella mushrooms – sliced
1 cup chicken broth
1/2 tbsp. fresh sage – finely chopped
1/2 tbsp. fresh rosemary – finely chopped
Heat the seasoned oil in a cast iron casserole dish and when sizzling add the onion and let it brown slightly.
Next add the ground veal and sear it before adding the mushrooms, chicken broth and herbs.
Simmer for around 15 minutes then pour sauce over the zucchini spaghetti.
1 pound of zucchini – spiralized
Salt and freshly ground black pepper
Cook zucchini in boiling water for around 3 minutes until they are cooked but still a little on the firm side.
Drain, then pat dry with a clean T-towel.
Place in a serving dish, season with salt and freshly ground black pepper and mix well.
Pour the veal ragu over the top