Simple spaghetti transports diners to Bologna

This simple dinner will help you get through the busy holidays. Spaghetti Bolognese with a side dish of herbed zucchini is a simple, satisfying Italian meal. The gastronomic city of Bologna claims the origin of this dish, although it seems that every Italian cook has a favorite recipe.

While traditional meat sauce, or ragu, is usually left to simmer for hours, this recipe captures the essence without long hours of preparation. The secret is to let the onions, celery and carrots cook until they are sweet and then add the crushed canned tomatoes.

Slicing vegetables very thin helps them to cook faster; frozen chopped onions help, too. Serve with some crusty Italian bread warmed in the oven.

Fred Tasker's wine suggestion: In Bologna, they drink lambrusco with this dish, but that's a bit sweet; try a chianti or val policella.

Tips: Slice vegetables for Bolognese Sauce and Herbed Zucchini at one time in a food processor fitted with a thin slicing blade.

SPAGHETTI BOLOGNESE

3 tablespoons olive oil

1 cup frozen chopped onions

1 stalk celery, thinly sliced (1⁄2 cup)

1 carrot, thinly sliced (1⁄2 cup)

2 medium cloves garlic, crushed

6 ounces ground lean beef (95 percent lean)

1⁄4 cup dry white wine

2 cups canned tomatoes, crushed

Orange zest from 1 orange (about 1⁄2 teaspoon)

Salt and freshly ground black pepper

1⁄4 pound uncooked dry spaghetti

Preparation

Place a large pot with 3 to 4 quarts water on to boil for pasta. Heat oil in a nonstick skillet over medium-high heat. Add onion, celery and carrot. Sauté five minutes, without browning. Add garlic and beef, crumbling the beef with a spoon. Sauté two minutes. Add white wine and cook until all of the liquid is absorbed, about one minute. Add the tomatoes and orange zest and gently simmer, uncovered, 15 minutes. Add salt and pepper to taste.

Meanwhile, add spaghetti to boiling water and cook nine minutes, or according to package instructions. Drain and serve sauce over pasta. Makes two servings.

HERBED ZUCCHINI

2 medium zucchini, thin sliced lengthwise (2 cups)

2 teaspoons olive oil

1 teaspoon dried oregano

Salt and freshly ground black pepper

Preparation

Place zucchini in a microwave-safe bowl. Cover and microwave on high three minutes. Or bring water to a boil in a saucepan and add the zucchini. Cook five minutes. Drain, leaving about 2 tablespoons water in the pan. Return zucchini to the bowl or pot. Toss the cooked zucchini with olive oil and oregano. Add salt and pepper to taste.

Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys." Visit Linda on her web page at DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com. Twitter @LGassenheimer.