Cooking Steps

1. 

   Prepare ingredients

   Rinse zucchini and halve lengthwise through stems, then arrange cut-side down. Using a vegetable peeler, peel zucchini lengthwise into wide ribbons—try holding the stem end firmly, and slowly peeling away from yourself. Flip zucchini halfway through, yielding as many wide ribbons as you can until you reach the thin center (pre-dinner snack, anyone?). Roughly chop olives. Peel onion, halve, and thinly slice. Mince garlic.

2. 

   Brown beef and lamb

   Pat beef and lamb dry with paper towel. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add beef and lamb and cook, breaking up, until browned, 5 minutes. Season with ½ teaspoon salt and black pepper. Remove pan from heat. Using a slotted spoon, transfer beef and lamb to a bowl. Discard almost all excess fat in pan, leaving behind a thin layer for the next step.

3. 

   Sauté aromatics

   Place pan from beef and lamb over medium heat. When fat is shimmering, add onion and sauté, stirring occasionally, until soft, about 7 minutes. Stir in spice mix and garlic and cook until fragrant, 1-2 minutes. Stir in tomato paste to fully coat, 1-2 minutes more.

4. 

   Simmer Bolognese sauce

   Return beef and lamb to pan with aromatics. Add tomato purée, sugar, and crushed red pepper (skip or use half for less heat). Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce is thickened, 2-3 minutes. Stir in olives and 2 tablespoons heavy cream (save remainder for your morning coffee) to combine.

5. 

   Cook zucchini pappardelle

   Add zucchini pappardelle to pan with sauce, still over medium heat. Stir to coat with sauce, then cover pan and cook, uncovering and stirring occasionally, until zucchini has softened, 6-8 minutes. Then, remove pan from heat, taste, and add salt and black pepper as desired.

6. 

   Plate lamb Bolognese

   Divide lamb Bolognese and zucchini pappardelle between serving bowls. Top with feta and dig in!