Zoodle Bolognese
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1 lb ground turkey, chicken or grass-fed beef
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1/2 cup white onion, chopped
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1/2 cup cremini or button mushrooms, sliced
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2 cloves of garlic , minced
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1 Tablespoon avocado or olive oil
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5-6 medium zucchini
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1 (14.5-ounce can) diced tomatoes*
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1 (8-ounce can) tomato sauce*
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3 Tablespoons tomato paste*
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1.5 teaspoons dried oregano
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1/2 teaspoon crushed red pepper flakes, to taste
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salt and pepper to taste
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2-3 Tablespoons fresh chopped basil , divided
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2 Tablespoons chopped fresh parsley leaves
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*or use favorite pasta sauce
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sprinkle of parmesan cheese, optional
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Optional Add-Ins:
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1-2 cups spinach , chopped
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1 large carrot, thinly shredded
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1/4 cup red wine
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Instructions
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Spiralize zucchini. Pat dry with a paper towel. Set aside.
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Heat the oil in a large skillet over medium heat, add in the ground meat and cook until browned, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
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Add the garlic and saute for 30 seconds to a minute or until fragrant. Add mushrooms and onions, and saute for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
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Add the zucchini noodles and cover with lid.
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After 2 minutes, remove the cover, swirl the zucchini around using tongs to avoid sticking to the pan.
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Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
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Remove from heat and sprinkle on parmesan cheese, chopped basil or parsley if desired.