Spaghetti Bolognese with Sausages and Zucchini
6 servings
210 minutes
Spaghetti Bolognese with sausages and zucchini is a variation of the classic Italian dish rooted in the culinary traditions of Bologna. The rich meat sauce infused with garlic, onion, and tomatoes is complemented by the tenderness of zucchini, adding lightness and freshness to the dish. The sausages contribute a robust flavor, while balsamic vinegar and tomato paste enrich the sauce with depth of aromas. Slow simmering makes it velvety and thick, perfectly coating the spaghetti. The dish is served with grated Parmesan that completes the harmony of flavors. This version of Bolognese is a wonderful choice for an Italian-style dinner, combining the richness of the traditional recipe with unique notes that make it special.
1
Place a large skillet with a thick bottom over medium-high heat. Squeeze the filling out of the sausages.
- Small sausages: 2 pieces
2
Place beef and sausage mince in a pan with olive oil. Cook for 5 minutes, stirring regularly with a wooden spoon.
- Ground beef: 500 g
- Small sausages: 2 pieces
- Olive oil: 30 ml
3
Finely chop the onion, carrot, and celery. Grate the zucchini on a coarse grater. Press the garlic through a press. Add the vegetables to the pan with the meat.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Zucchini: 1 piece
- Garlic: 2 cloves
4
Reduce the heat to medium-low and cook for 10-15 minutes or until the vegetables are tender, stirring occasionally.
5
Add balsamic vinegar and canned tomatoes. Add 1 cup of water.
- Balsamic vinegar: 2 tablespoons
- Pelati (whole peeled tomatoes): 800 g
- Salt: to taste
6
Add tomato paste and a pinch of black pepper. Mash the tomatoes with a spoon, reduce the heat to low, cover, and let it cook for 2-3 hours or until the sauce thickens.
- Tomato paste: 1 teaspoon
- Ground black pepper: to taste
7
About 15 minutes before serving, boil the pasta in a large pot of salted boiling water according to the package instructions, then drain the water, leaving a full cup of starchy cooking water.
- Spaghetti: 450 g
8
Add the pasta to the sauce, mix in a little of the water left from the pasta if the sauce is too thick, and stir the pasta well over heat.
9
Use tongs to distribute onto plates, then serve, generously sprinkling with grated parmesan on top.
- Parmesan (Parmigiano Reggiano): to taste
