Spaghetti Zoodle Bolognese

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free Gluten Free Paleo Freezable Kids Oven Added about 1 month ago Updated about 1 month ago

Ingredients

For the zoodles: 6 zucchinis ¾ teaspoon sea salt, plus more for sweating zucchini For the Bolognese sauce: 1 onion ¼ cup fresh basil 2 tablespoons extra virgin olive oil, or fat of choice 4 teaspoons minced garlic 1 tablespoon dried oregano 1 tablespoon dried thyme 1 ½ teaspoons garlic powder 1 ½ pounds ground beef ¼ cup red wine 28 ounces diced tomatoes 14 ounces strained tomatoes 8 ounces tomato paste 1 ½ teaspoons sea salt, to taste ground black pepper, to taste

Instructions

1. For the zoodles: Preheat your oven to 200F. Use a julienne peeler, a mandolin, a spiralizer, or a very sharp knife to cut the zucchini into ribbons resembling spaghetti.

2. Place zoodles on a cookie sheet lined with paper towels. Sprinkle with sea salt.

3. “Sweat” noodles in oven for 30 minutes until the paper towels have absorbed most of the moisture.

4. Wrap paper towels over noodles and give them a good squeeze to extract any remaining liquid, and set zoodles aside.

5. For the Bolognese sauce: Peel and mince onions. Mince the fresh basil.

6. Meanwhile, in a large stock pot over medium high heat, sauté onions in olive oil or fat of choice with sea salt.

7. When onions begin to soften, add minced garlic, oregano, thyme, and garlic powder. Stir well.

8. Add the ground beef to the onion mixture and, breaking beef apart with a wooden spoon, cook until just browned.

9. Add red wine, diced and strained tomatoes and tomato paste. Bring to a simmer and reduce heat to low.

10. Allow to simmer for at least 1/2 an hour to allow flavors to combine. Adjust seasoning with salt and fresh ground pepper to taste.

11. Add your zoodles and fresh basil to the bolognese sauce and simmer for about 10 minutes. Serve.

12. If desired, sauce can be frozen and reheated for a quick meal on a later day.