Zucchini Bolognese
Beef, Pork & Lamb, Main, Sauces, Rubs & Dressings
September 20, 2019
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
Rich and savory, this classic Italian dish just got healthier! Zoodles make this a low-carb pasta option with plenty of fiber, while grassfed beef adds clean, lean protein.
- Prep: 15 mins
- Cook: 1 hrs 15 mins
- Yields: 4 Servings
Ingredients
2 organic carrots, peeled and shredded
2 stalks of organic celery, diced
1 small organic red onion, diced
3 cloves organic garlic, minced
1 lb organic grassfed ground beef
1 (28 oz.) can organic diced fire-roasted tomatoes, with juice
1/2 cup organic beef bone broth
1/2 cup dry red wine OR an additional 1/2 cup bone broth plus 1 Tbsp red wine vinegar
10 oz. package of zucchini noodles
Directions
1Preheat a large saucepan over medium-high heat, then coat with olive oil and add the carrots, celery, onion, and garlic.
2Saute for about 5 minutes, stirring occasionally.
3Raise the heat to high and add the ground beef.
4Saute, stirring frequently, breaking up any large pieces and cook until the meat is no longer pink, about 8-10 minutes.
5Add the tomatoes, tomato paste, lemon juice, bone broth, red wine, bay leaf, oregano, and dash of nutmeg.
6Cook over medium-low heat for a minimum of 1 hour, stirring occasionally, until the sauce thickens.
7In the final 10 minutes of the sauce cook time, heat a medium saucepan over medium heat.
8Add the olive oil and the minced garlic.
9Stir and cook garlic for 30 seconds before tossing in the zucchini noodles. (This will infuse the oil and enhance the flavor.)
10Cook zoodles until crisp-tender, about 6-7 minutes, stirring occasionally; season with 1/4 teaspoon each sea salt and pepper.
11Remove bay leaf from Bolognese sauce, and serve helpings of zoodles and sauce in your favorite pasta bowls, topped with fresh parsley.
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