June Favourites 2020

Favourite food of the month: Homemade zucchini bolognese spaghetti

Homemade zucchini bolognese gravy taken by me

I have been eating this spaghetti once every week and this spaghetti was approved by my mum! So I’ll be sharing my simple recipe on how to cook this quick and easy homemade zucchini bolognese sauce. As for the spaghetti, I brought a packet of dry spaghetti (gluten free) where you can easily boiled over a pot of water.

My recipe for homemade zucchini bolognese gravy (2 servings)

This recipe is gluten-free and dairy-free. Vegan option available.

Total preparation and cooking time: 30 minutes.

Ingredients List:

  • 200g of minced pork
  • 1 regular size carrot
  • 1 medium size tomato
  • ½ of a regular size zucchini
  • ½ of a yellow or white onion
  • 200g of pre-made bolognese pasta sauce (FYI: The brand that I used was from Barilla which is 400g per can)
  • 1 tablespoon of olive oil (you can use any desired oil of your choice)

Preparation Steps:

  • Marinate the minced pork with a pinch of salt and black pepper. For Vegans, kindly replace the minced pork to any of your favourite vegetable. E.g. broccoli.
  • Chopped 1 carrot into small cube.
  • Thinly sliced ½ portion of a zucchini.
  • Finely chopped ½ portion of a yellow or white onion.
  • Boil 1 medium size tomato in a pot for 5 min and take out the tomato and cool it down. (You can boil it at the same time as you boiled the dry spaghetti).
  • When the boiled tomato has cool, peel out the skin and chop the tomato into small chunks.

Cooking steps:

I’ll skip the steps for boiling the dry spaghetti noodle (gluten free) and I assumed majority knows how to do it.

  • Heat 1 tablespoon of olive oil in a non-stick skillet or pan over medium-high heat.
  • Add chopped onion and cook, stirring frequently, until desired softness and colour are reached. Reduce the heat as needed to prevent burning.
  • Add in the marinated minced pork and stir fry until it’s fully cooked. For Vegans, you can omit this step.
  • Add in the diced carrots and thinly sliced zucchini and stir it briefly with the minced pork. For Vegans, you can add in your desired vegetables at this step.
  • Pour 200g of pre-made bolognese sauce into the non-stick pan and stir in with the ingredients.
  • Add approximately 100ml of water/stock and allow the mixture to boil.
  • Once it has boiled, turn to low heat and add in the chunks tomatoes into the sauce.
  • Allow the sauce to stew for 10 minutes to soften the zucchini and carrots.
  • After 10 minutes, add in your desired sugar and salt to enhance the taste.
  • Turn off the heat and serve the zucchini bolognese sauce on top of the spaghetti noodle. OR you can stir in the spaghetti noodle into the zucchini bolognese sauce and serve.
  • Alternative suggestion: you can actually serve over rice if you are bored of having it over spaghetti noodle.

Tada! And you are done. I apologised for not having a photo of the final look of the dish as I was too eager to eat my food.

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