Meanwhile, add EVOO, onions, carrots and celery to a large deep frying pan over medium to medium heat, then dilute for 5 minutes, add the pancetta and make the fat a little brittle. Add beef and brown and crumble, season with salt and pepper, stir garlic paste and tomato. Add wine, broth and tomatoes, and cook over low heat.
For the white sauce, in a small bowl, melt the cheese and cream together and season with salt, white pepper and nutmeg.
Fill the thick bolognese in boats and eat equal amounts of gluten-free white sauce and top with cheese. Place in the oven and bake until creamy.
Serve stuffed zucchini hot or at room temperature, topped with a few torn basil leaves.
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