I did a silly thing.
I kept coming across Meghan Markle’s “zucchini bolognese” recipe on the internet recently. To the point where I saw the Buzzfeed follow up on it, and was just like “EFF IT. I’M TRYING IT MYSELF.”
I kept pretty close to the original recipe as posted by Delish, with the only change being a swap for Parmesan cheese with Grana Padano cheese, because it’s cheaper per pound and good enough for me. (I’m a plebeian who sometimes prefers to be thrifty over being cultured. Sorry not sorry.) Oh, and one tiny eggplant found its way into the recipe because it was in my fridge and about a sneeze away from going bad (that’s a unit of measuring time, right?). These aren’t huge changes in my opinion, but I’m sure someone out there is more than happy to disagree with me. Anyway…
My personal experience:
- It’s easy to make.
- With a tightly fitting dutch oven, it’s hard to burn. A good amount of liquid exuded from the veggies. (FYI, I used my 5.5 quart Le Creuset.)
- It makes a lot, and is a great make-ahead option.
- There is so much raw zucchini going in that I would not feel comfortable doubling this recipe unless I had access to a really large soup pot.
As for my feelings after cooking and upon consumption, the sauce was kind of “meh” to be honest. It’s just good enough. I certainly wasn’t impressed. If I were to make it again in the future, I’d want to make changes. Adding herbs is the first thing I can think of. With some of my leftover sauce, I added fresh basil and marjoram. Slightly better than without but not quite what I wanted. Using dried herbs during the long cooking process might make the better choice. And I’m half wondering what it would have been like had I added some ricotta just for extra depth and texture.
So, am I making this again? Probably not. Or at least not the printed version of the recipe. I’m not against nor above altering it, sticking it in the slow cooker, and declaring it a great summer recipe. (So that might happen in the future. Maybe. A very strong maybe.)
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