Zucchini Noodle Bolognese
Zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it’s gluten-free and grain-free thanks to zucchini noodles.
- 1 lb ground beef
- 4 zucchini (large)
- 10 beefstake tomatoes (or 12 - 13 roma tomatoes )))
- ½ onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- ½ tbsp dried oregano
- 2 tbsp tomato paste
- 1½ tbsp fresh basil (finely chopped)
- ¼ tsp sea salt
- pepper (to taste)
- parmigiano Reggiano (grated for topping, optional )))
- basil leaves (for garnish)
- Slice the tomatoes in half, remove the core and quarter. Place in a food processor and pulse a few times, until finely diced and almost pureed.
- Heat the olive oil in a pot on medium heat and cook the onions for 2-3 minutes or until slightly translucent. Add the garlic and cook an additional minute. Add the tomatoes and oregano, stir and simmer uncovered for 20-30 minutes or until the sauce has thickened and much of the liquid has evaporated.
- While the sauce is cooking, spiralize the zucchini with either a spiralizer or julienne peeler and set aside.
- Add the ground beef to a saute pan and cook on medium-high heat. Use a wooden spoon or spatula to break the ground beef up into small pieces as it cooks. The beef is done when it\'s browned and cooked through.
- After the sauce has reduced, stir in the tomato paste, fresh basil and salt and pepper. Cook for another 2-3 minutes, then add to the cooked ground beef and stir to combine.
- Add a serving of zucchini noodles to a plate and top with bolognese sauce and grated parmigiano reggiano. Garnish with additional basil.
View the recipe instructions at downshiftology.com