Zoodle Bolognese Food

LOW CARB LOW FAT ZOODLE BOLOGNESE (ZUCCHINI NOODLES)

Steps:

• Spiral slice (or long shreds if you don't have a spiral slicer) both zucchini, place in strainer in the sink while preparing the other ingredients (this will allow the zucchini to dry out).
• Cut off and discard the stem ends of the Brussels sprouts, then halve them lengthwise. Place them in a small bowl, drizzle with olive oil, and then sprinkle with salt and pepper to taste. Place them on a small baking sheet cut-side up, and broil until slightly charred.
• While sprouts are broiling, peel and mince the garlic. Small dice the shallot, carrot, and celery.
• In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot, and celery. Season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant.
• Add the tomato paste to the pan; season with more salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
• Add the ground turkey to the pan; season with a little more salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
• Add zucchini noodles (zoodles) to the pan, along with the charred Brussels sprouts. Season with salt and pepper, and mix well.
• Turn heat to medium, add 1/4 cup water and cover for 4 minutes.
• Serve and garnish with parmesan cheese (pecorino romano is best!), to taste. Enjoy!

BOLOGNESE WITH ZUCCHINI NOODLES

Steps:

• Heat a large Dutch oven with the olive oil over medium-high heat. Add the ground beef with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.
• With a slotted spoon, remove the browned meat from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce. Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, chile flakes and ground beef back in. Simmer for about 30 minutes.
• While the sauce is simmering, bring a large pot of salted water to a boil. When you have 5 minutes left for the sauce, drop the zucchini into the boiling water and give it a stir so it doesn't stick. When the noodles are cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain.
• Stir the zucchini noodles into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and parsley and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.