I can’t get enough pasta. So comforting and tasty. But sometimes I need a break from the carbs even if I am eating gluten free pasta. Switching to veggie noodles is delicious and so healthy for you. I sometimes will make this sauce with either zucchini noodles or spagetti squash noodles. Today, I decided to share my famous bolognese sauce with zoodles.  This recipe takes a quick 30 minute or less to make. perfect to meal prep and heat up when ready to eat. Also, makes for perfect leftovers.

You can buy pre spiralized zucchini noodles in the stores or if you have a spiralizer, you can make them yourself. It saves you more money to spiralize them instead of purchasing them. I purchased my spiralizer from Pampered Chef and I LOVE it. This can also be spiralized ahead of time, kept in an airtight container with a wet paper towel on top of the noodles to keep them from drying out. 
Bolognese Zoodles

Bolognese Zoodles

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Course Main Course

Ingredients
  

  • ½ lb Ground beef
  • ½ lb Ground Italian sausage
  • ½ cup grated carrots 1 large loose carrot
  • ¾ cup on grated yellow onion
  • 1 cup finely chopped spinach
  • 4 sliced garlic cloves
  • 1 ½ tbsp tomato paste
  • 26 oz can crushed tomatoes I prefer San Marzano
  • ¼ cup good red wine omit if Whole 30
  • 2 tsp ground garlic
  • 2 tsp ground onion
  • salt and pepper to your liking
  • 1 tbsp fresh chopped basil
  • 1 tbsp fresh chopped parsley
  • 1-2 tbsp olive oil

Instructions
 

  • Spiralize Zucchini noodles and set aside.
  • In a large skillet or pot, add your desired amount of olive oil and add your grated onion and carrot. Next add a dash of salt and pepper. I like to season each layer of food going into the pan. Sautee for a minute or two then add your ground sausage and beef and add the garlic powder, onion, powder, salt and pepper. Ground and sautee until almost cooked through.
  • Next, add the sliced garlic cloves and tomato paste and cook for about 2 minutes. Then add the red wine and reduce the heat to cook for another 2-3 minutes.
  • Add your tomato sauce and chopped spinach, basil, and parsely. Cook for a few more minutes until spinach has wilted in the sauce.
  • Top the sauce over the raw zucchini noodles.
  • If you end up cooking the noodles, they will be watery and soggy. If you need to heat them, I suggest heated on a pan for maybe 30 seconds.