Lamb Bolognese with Zucchini Noodles

Another week-night family meal, I picked up some lamb from our local butcher with the intention of making some lamb burgers, but changed my mind after stopping by the farmers market to find some lovely, fresh and local zucchini.

I decided to use a Benriner we have at the restaurant to make a bed of zucchini "Noodles" for a healthier and fresh alternative for this pasta dish.

Ingredients:

1/2 Lb Ground lamb
1 Carrot
1 Medium size onion
3 Stalks of celery
1 Tsp Rosemary or Oregano
1 Clove of garlic
2 Med-large zucchini
Tomato paste
Olive oil
Balsamic vinegar
A bottle of red wine
Salt
Pepper
Parmesan

Preparation:

Making the bolognese is fairly simple and the same procedure can be used for beef and pork as well. Start by heating a large saucepan on medium heat and add your lamb and some olive oil, once the meat has started to colour add your soffritto (this is the mix of finely chopped onions, celery and carrots.  Also known as mirepoix or battuto). Season with salt and pepper.

Once the vegetables have begun to soften and the meat is cooking nicely. Add in half of a small tin of tomato paste, two or three glasses of red wine and your clove of garlic finely chopped.

Bring this all to a simmer on medium-low heat add a few dashes of the balsamic vinegar and your herbs.

Cover and let all of the flavour condense and cook down. If the sauce is looking a bit to thick and the meat hasn't become tender yet add a half cup of water to thin out the sauce and let it keep simmering.

I used my Benriner slicer to create the zuccini ribbons. Alternatively you can use a vegetable peeler to make the ribbons or there are many julienne peelers available for around $10.

once everything has become a lovely rich-thick sauce. add a handful of the zucchini to your plate and top with the bolognese.

Top with some freshly grated parmesan (and also enjoy the rest of that bottle of wine!)