Zucchini sauce is an easy recipe, perfect for dressing a plate of tagliatelle, baked pasta or for making lasagna. Preparing the ragù is really simple. Just make a good sauté, brown the diced zucchini, add some tomato puree and you will make a tasty and delicious pasta sauce. The zucchini sauce can be used to season a good plate of fettuccine, to enrich baked pasta or lasagna, or it can become the filling for a delicious potato flan. Indulge your imagination and use this sauce for a thousand different recipes; whoever tastes it will be won over!
Cooking time: 45 min
Ready in: 45 min
Yield: 4 servings
700 g tomato puree
150 g mixed fried (celery, carrot, onion)
1/2 glass counter wine
Salt and pepper to Taste
Olive oil to Taste
Basil to taste
Instructions For Zucchini sauce
1. In a large pan, pour a little oil and fry the celery, carrot and onion well chopped. Ready the sauté, add the courgettes cut into very small cubes and sauté over high heat for 5 minutes. Add the white wine now.
2. Once the alcoholic part of the wine has been evaporated, add the tomato puree, a cup of water (about 200-250 ml) and season with salt and pepper according to your taste and a few basil leaves. Cover with a lid and cook the meat sauce over low heat for 30 – 40 minutes, stirring occasionally.
3. Here is the zucchini sauce ready! To make it flavour well, I suggest you let it rest for a few hours before tasting it.
The zucchini sauce can be used in simplicity, for example, to season a plate of fettuccine, or it can be used to make lasagna, cannelloni or as a filling for a potato flan.