Zucchini Ribbon Noodles Bolognese

For the Zucchini Ribbon Pasta Bolognese, peel the carrots and cut into slices, wash the celery and cut into fine cubes. Peel the onion and also cut into cubes.

Sauté the vegetables in a hot pot with olive oil, then add the mince and sauté until it is completely cooked. Then deglaze with the red wine.

Add the chunky tomatoes to the pot, bring to a boil once and then simmer on low heat with the lid closed for at least 1 hour. Season to taste with salt and pepper.

If the sauce is not yet thick enough, let it cook a little more. Finally, season with oregano, basil and thyme.

Wash the zucchini and cut into “ribbon noodles” with a spiral cutter, toss briefly in a hot pan with a little olive oil, then divide onto plates and serve sprinkled with the Bolognese sauce and freshly grated Parmesan.

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