Well, it's only vaguely bolognese, but it will do for us. I used a pre-made jar of tomato sauce, some lean beef and pork simmered in beef broth and spiced it with fennel, sage, and thyme. The zucchini were turned into ribbons with a vegetable peeler and blanched in salted water. I've become enamored of the idea that I can use various vegetables to stand in for the carb-heavy components of our recent past. This almost does it for me. The zucchini ribbons were like eating giant tagliatelle. I'll try this again, but get an earlier start on the sauce. As you can see, it's a bit runny. It needed to cook down longer in order to cling properly to the zucchini.
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