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Bolognese Zucchini Boats

3 medium-size zucchinis

Italian Bolognese Sauce

1 tablespoon olive oil

1 medium white/yellow onion, finely chopped

2 celery stalks, finely chopped

1 medium carrot, finely chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 can or 8.5 ounces green peas

2 pounds ground beef or turkey

2 teaspoons kosher salt

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

1 cup whole milk

1 cup red wine

1 28-ounce can whole peeled plum tomatoes

1 bay leaf

1.Line foil over an 8” x 13” or other baking pan. Lightly spray with some no-stick cooking oil or baking spray.

2.Slice the zucchinis in half, and scoop out some of the insides of each half to make room for the Bolognese sauce. Set zucchinis aside on the baking tray.

3.Heat the olive oil in a large pot (preferably a cast-iron Dutch oven) over medium-high heat until shimmering. Add the onion, celery, and carrot, and cook, stirring frequently, until the onion is translucent and all the vegetables have softened, 6 to 8 minutes. Add the green peas, garlic, and tomato paste. Cook until the garlic is fragrant, about 30 seconds.

4.Add the beef or turkey, breaking it apart with your spoon and cooking until it is just browned. Stir in 1 teaspoon of the salt along with the thyme, oregano, pepper, and nutmeg.

5.Stir in the whole milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes.

6.Stir in the wine and simmer again until reduced completely, about 10 minutes.

7.Add the tomatoes, reserving the juices, and mash them into small pieces.

8.Add the bay leaf to the pot and stir everything together. The mixture should have a thick, saucy consistency. If it looks dry, add a little of the reserved canned tomato juices until it looks sauce-like.