Zucchini ‘Pasta’ Bolognese (Edit recipe)

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My mom always made a great bolognese, and it has long been one of my favorite pasta dishes. I thought it would be fun to try and make a great paleo bolognese ‘pasta’ dish using zucchini noodles instead of regular pasta or even spaghetti squash (just to add some variety in there).

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 4

Ingredients

3 Zucchini, whole cut into 'noodles' with a julienne peeler
14.5 oz Diced Tomatoes, (1 can)
3 oz Tomato Paste, (1/2 can)
1 Yellow Onion, large, grated
1 cup Cabernet Sauvignon Red wine
1 cup Beef Broth
1 lb Ground Beef, grass-fed
2 cloves Garlic, crushed
1 Tbsp dried Oregano
3 Tbsp Coconut Milk
1 Tbsp Coconut Aminos
fresh Basil, a handful, roughly chopped
Salt and Pepper, to taste
2 Tbsp Unsalted Butter, grass-fed

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive oil/coconut oil to a large saucepan and turn on to medium heat.
When the pan is nice and hot, add grated onion and sweat out some of the moisture.
While the onion is sweating, season with salt and pepper. Add dried oregano and stir into the onion mixture.
Add crushed garlic, sweat and mix into onion.
Add ground beef and lightly brown, stirring constantly.
When meat is lightly browned, add tomato paste in the center of the pan and sweat for 2 minutes then fold into beef mixture.
Stir in red wine and let reduce to a syrup.
Once wine is fully reduced, add in diced tomatoes, beef stock and coconut aminos.
Stir in coconut milk and let sauce simmer for about 5 minutes.
Stir fresh basil into sauce and simmer another 2-3 minutes.
Serve sauce over zucchini noodles and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	474
Fat:	24 g
Carbohydrates:	20 g
Protein:	37 g
Cholesterol:	115 g
Sodium:	488 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.