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Bolognese Zoodles

Bolognese Zoodles

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Course: Main Course
Ingredients Method

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

Method
 

  1. Spiralize Zucchini noodles and set aside.
  2. 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.
  3. 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.
  4. Add your tomato sauce and chopped spinach, basil, and parsely. Cook for a few more minutes until spinach has wilted in the sauce.
  5. Top the sauce over the raw zucchini noodles.
  6. 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.