• thumbnail image 1
Print to PDF

Print recipe

Summer Bolognese



6 portion(s)


  • 6 zucchini, 1-2 per person, heirloom yellow are good but normal green are just as good just less pasta looking
  • or, 1 packet of your favourite spag/pasta
  • 2 tablespoons Garlic Oil, or 1 clove crushed in 2tbs olive oil

Summer Bolognese Sauce

  • 1 onion, quatered
  • 1 tablespoon fat or oil, I used beef fat skimmed from my stock
  • 500 grams mince, pork or beef
  • 1 tablespoon rosemary leaves, or 1/2 teaspoon dry
  • 1 tablespoon oregano leaves, or 1/2 teaspoon dry
  • 1/2 tablespoon ground pepper
  • 1/2 tablespoon fennel seeds
  • 1 tablespoon EDC stock concentrate
  • 300 grams home made stock, or water
  • 100 grams white wine, makes it light, can use apple cider or red for a richer sauce
  • 1 tablespoon apple cider vinegar, or sherry vinegar or balsamic
  • 2 leaves bay
  • 1 jar tomato paste, small jar or 100-200g to taste

Recipe's preparation

    Prep the Zucchinietti
  1. I love making zucchinietti because it is light and fresh and goes so with with this light pasta sauce or any sauce!

  2. You can make zuc-taglitelli by peeling your zucchinis with a regular vegetalbe peeler and you will have lovely wide 'pasta' strips. Or invest in a special peeler that peels in spaghetti size jullienne and enjoy the pleasures of zucchinietti.

  3. If you plan on making a lot of vege pasta then I suggest investing in a Japanese style vegetalbe spiral grater gadget... its expensive but so much easier. We used on in a commercial banquet kitchen I once worked in, so you know it will last even though it's plastic (the Jap made one at least will)

  4. Set your "pasta" aside until your sauce is well on its way. 

  5. Cooking your Summer Sauce
  6. This is a light and herby version of bolognese. I use pork mince, but you could use chicken or veal. Beef makes i heavier and nice in winter. Make your own mince following the EDC instrutions or use a 500g pack.

  7. Chop the onion for 3-5 secs./speed 5

  8. Add the oil and saute 15 mins./Varoma/speed 3 with the MC removed so the steam escapes.

  9. Add the mince and saute 4 mins./Varoma/speed 1.5. Use the butterfly if you dont want a fine bolognese texture. 

  10. Add the rest of the ingredients and cook for 20 mins./100'C/speed 1

  11. Either leave to rest and the flavours to mingle until ready to serve. This can be left in the TM for up to 2 hours or pop in the fridge and reheat later. 

  12. Ten minutes before you want to serve (either the sauce has been cooking for 10 of the 20 or you are now reheating it) simply steam the zucchinietti in the Varoma over the simmering sauce. 

  13. Toss the zucchinietti with the garlic oil and serve with your sauce generously spooned over.


Accessories you need

  • Varoma
    buy now
  • Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now


If you want to add extra vege to your sauce then add a leek, carrot and stick of celary when you do the onion. This makes it very vegeful!


Kids love the zucchinietti because it is fun and looks like pasta. Try making it with sweeds (sweedetti), yellow herloom carrots (carrotini), or other vege that takes your fancy!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • A really tasty sauce,

    Submitted by Poppy Pipkin on 19. October 2014 - 16:39.

    A really tasty sauce, excellent. The only thing is I won't cook the onion for 15mins next time, caught on the side of the bowl. 

    Poppy Pipkin

    Login or register to post comments
  • So easy to warm up left overs

    Submitted by Stone Soup on 22. January 2014 - 17:14.

    So easy to warm up left overs and steam extra zucchinietti!


    Login or register to post comments