I'm at it again with another lighter spiralized veggie noodle recipe. I love using my OXO spiralizer. Since receiving it last month, I've been spiralizing the world. Or at least it feels like I've been spiralizing just about anything I can get my hands on!
It's easy to clean and has 3 different blades for different thickness. I rate it an A++ because it's so easy to use! Last month, while enjoying my spiralizer kick, I got this crazy idea to make my traditional bolognese sauce, but instead of pasta I made zucchini noodles.
A perfect healthier alternative and best of all, gluten free! I used three large zucchinis to spiralize, and it gave me enough for four servings including the hearty meat sauce.
If you really want to make it on the healthier side, you could use ground turkey. But I'm going to be honest, I've tried to like ground turkey, and I just can't get past turkey being ground. I know - I'm so weird.
So I stuck with my classic lean ground beef and pork blend for this quick cooking Bolognese sauce. My husband was skeptical at first, but like many of the past zoodle recipes I've made him he loved it.
Even my picky toddler who refuses to eat any vegetables loved this pasta and didn't realize that it wasn't pasta - that he was actually eating a vegetable. I call that a win-win in my book! And I enjoyed it the next day at work.
You can make this zoodles Bolognese with a clementine arugula salad, and if you want to add a little bit of carbs to your meal, a rustic bread. But the nights we enjoy this meal, I just serve it with a salad and we are good to go!