Zoodles Bolognese

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From www.foodfanatic.com, by Katie Jasiewicz
Zoodles Bolognese

Zoodles Bolognese Photo

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.

Zoodles Bolognese Picture

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.

Zoodles Bolognese Image

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!

Zoodles Bolognese Pic

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Zoodles Bolognese Recipe

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Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 small onion, diced
  • 1 tablespoon minced garlic, in water
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried basil
  • 1 6 ounce can tomato paste
  • 1 28 ounce can crushed tomatoes
  • 1 14.5 ounce can diced tomatoes
  • 1 teaspoon granulated sugar
  • 3 large zucchini squashes, spiralized

Directions

  1. In a large skillet, heat olive oil in pan on high heat.
  2. Add in the ground beef, ground pork and onion. Mix and break up for 5 minutes until browned.
  3. Reduce the heat to medium. Add in the garlic, Italian seasoning, dried basil, and tomato paste.
  4. Mix well, then add in the crushed and diced tomatoes.
  5. Mix well again, reduce heat to medium-low and simmer for 10 minutes.
  6. While the sauce simmers, spiralize the zucchini.
  7. Once the sauce has cooked for 10 minutes, add the zucchini to the saucepan.
  8. Cover and cook for 3 minutes.
  9. Mix well, divide evenly among plates and enjoy.

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