Zucchini Noodles With Bolognese Sauce Food

ZUCCHINI NOODLES WITH BOLOGNESE SAUCE

Steps:

• Heat 1 teaspoon of olive oil in a saucepan over low heat. Add the onion and garlic. Cook and stir until tender.
• Add the dried oregano and tomato paste. Stir them in. Add the tomato puree and basil, season with sea salt and pepper, stir them in, then set aside.
• Add the remaining olive oil and ground beef to a skillet over medium-high heat. Break it into smaller pieces.
• Season with sea salt and pepper. Cook it until brown while occasionally stirring.
• Transfer the cooked meat to the saucepan and mix it in. Cook and stir until it bubbles over medium heat. Remove from heat.
• Cut the zucchini into "noodles" using a spiral slicer. Serve the ground meat mixture on a bed of zucchini.

ZUCCHINI NOODLES WITH SIMPLE BOLOGNESE SAUCE

Steps:

• Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt to help with this.
• Drizzle olive oil in a large saucepan over medium-high heat and saute onion, celery and garlic until fragrant, about 3 minutes. Add ground turkey (or beef) and cook until crumbled and brown, draining excess liquid as necessary.
• Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
• For the zoodles, drizzle olive oil in a large skillet over medium-high heat and saute garlic until fragrant. Add zucchini noodles and cook for about 1 to 2 minutes until tender. *If you didn't already add salt while the water was getting soaked up feel free to sprinkle a little on them now for flavor.
• Top zucchini noodles with the bolognese sauce, serve and 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.

QUICK PASTA BOLOGNESE WITH ZUCCHINI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook meat with onions in large nonstick skillet on medium heat 7 min., stirring occasionally. Add zucchini; cook 5 to 6 min. or until meat is done and vegetables are crisp-tender, stirring frequently. Stir in pasta sauce and 1/2 cup cheese; cook and stir 2 to 3 min. or until heated through.
• Drain pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with parsley and remaining cheese.