Zoodle Bolognese

I wanted to create a flavourful nutrient-dense simple bolognese sauce. This recipe brings home all of the authentic traditional bolognese sauce feels, but with a modern fresh light twist. Feel free to add extra veg in if you prefer too, as bolognese acts as a wonderful vehicle for more veg (especially for my kids!) Often I will add in some diced celery and carrots (I learned this from my amazing Italian friends when I lived in Naples), or you can just stick to my simple recipe below! Try using some grated dairy/ soy-free cheese, or cheese from pasture-raised cows, or omit it. I love sprinkling fresh herbs from the garden on top of this dish such as basil and parsley.

Instead of employing gluten-free spaghetti, which we might enjoy as a treat on occasion, this dish calls for zoodles. Zucchini noodles are made with a spiraliser (to purchase, try amazon.com) that create pasta-looking spaghetti. I say pasta-looking because it isn’t fair to say that they mimic regular pasta – they don’t. They do however look like pasta and have a neutral flavor just like pasta. If you feel the zoodles are not enough try mixing them with some gluten-free spaghetti (we do a 60 : 40 split zoodles to GF spaghetti respectively.) Sometimes we prefer this option when looking for a more hearty pasta meal. Enjoy!

Zoodle Bolognese

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Recipe by Priscilla Soligo Course: Mains

Ingredients

• 6 Large Zucchini, spiralize into zoodles, pat dry with a paper towel

• 800g 2 Canned Tomatoes

• 500g 2½ Cups Minced Meat (preferably grass-fed/ finished, or protein of your choice)

• 140g 1 Cup Red Onion, chopped

• 22g 1½ Tbsps Balsamic Vinegar

• 18g 4 Garlic Cloves, minced

• 15g 2 Tbsp Avocado Oil or Olive Oil (for cooking)

• 14g ¼ Cup Fresh Parsley, chopped

• 1g 2 tsp Dried Oregano

• Unrefined Salt and Cracked Black Pepper to taste

• Optional Garnish

• Torn Basil Leaves

Directions

• On the stove on medium heat in a pan, melt the oil.
• Add in garlic and onion. Stir for 3 minutes intermittently with the lid on.
• Add in the minced meat and cook for 5 minutes.
• Add in dried oregano then cook for another 5 minutes.
• Add in canned tomatoes. Simmer gently with the lid on for 5 minutes, stirring intermittently.
• Add in balsamic vinegar and fresh parsley. Set some aside for garnish.
• Add in salt and pepper to taste and combine. Turn the heat off.
• To prepare zoodles: Spiralise zucchini (zoodles) using a spiraliser. Serve raw, or slightly wilt in pan on low with a tiny splash of oil for a couple of minutes uncovered.
• To serve: Place raw or slightly wilted zoodles on the bottom of the plate. Add the bolognese sauce on top. Garnish with fresh torn basil leaves (optional).

Notes

• Storage: Store the noodles separate to the bolognese sauce. The bolognese sauce can be refrigerated in an airtight sealed container in the fridge for up to five days, or the freezer for up to two months.

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