If I can make one suggestion for all you cooks out there, is to invest in a spiralizer. I don’t know about you but I crave pasta probably everyday of the week so when I found out you can make noodles out of your vegetables, I signed myself right up. This zucchini bolognese takes times and patience but the end result is worth it. Try it for this weeks dinner and make extra to keep in the freezer for later!
Prep Time – 20 minutes
Cook Time – 1 hr 50min
Servings – 6 servings
Ingredients
- 1 onion – roughly chopped
- 1 stalk celery – chopped
- 2 medium carrots – chopped
- 2 cloves garlic – finely chopped
- 4oz pancetta – cut into pieces
- 2 tbsp butter
- 2lb extra lean ground beef
- 1/2 cup red wine
- 1/3 cup tomato paste
- 2 cups chicken broth – good quality
- 2 bay leaves
- 1 tsp sage
- 1 tsp marjoram
- Sprinkle of red pepper flakes
- 1/2 cup almond milk
- zucchini – spiralized (1 per person)
Instructions
- Chop all of the vegetables and set to the side. I used a food processor for quick blending.
– - Chop the pancetta in small pieces and set aside.
– - In a large pan on medium heat, sautee the vegetables with butter until they soften. Add in the pancetta and ground beef and break up with a spoon until browned. Season with salt and pepper and keep cooking until the juices have evaporated from the pan.
– - Deglaze the pan with the red wine and simmer until evaporated again, stir in the tomato paste, chicken broth and herbs. Cover and allow to simmer for an hour stirring occasionally.
– - Add in the almond milk and cook for an additional 30 minutes.
– - Spiralize you zuchinni, I like to keep them thicker so they still keep their bite. Sautee in a pan with avocado oil until desired consistency. Serve the bolognese over top and sprinkle with parmesan cheese.
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