The Italian in our household makes a mean meat sauce but it takes about 8 hours to make (not something we would ever choose to do for a mid week dinner!). Don’t get me wrong his sauce is unbelievable but tonight we are going the quick but still delicious route instead. This simple but tasty recipe brings your favourite Bolognese to the table in no time! And we are keeping it low carb with Zucchini Noodles, making this recipe grain/gluten free and suitable for some of you with dietary restrictions 😉
Zoodles with Beef Bolognese (makes 8 servings, 1 serving=125g zucchini and 1 cup sauce):
Zoodles:
6 medium zucchini netting 1000g of zucchini noodles
1 tsp olive oil
Bolognese Sauce:
1 tbsp olive oil
1 small red onion, chopped (1 cup)
1/2 cup celery, chopped
1/2 cup carrot, chopped
3 cloves garlic, minced
3 tbsp red wine vinegar
2 lb extra lean ground beef
1 (28 oz) can crushed tomatoes
1 tbsp dried oregano (we have some fresh so used that instead)
1 tbsp dried basil (we have some fresh so used that instead) + a few extra leaves for garnish
1 tsp salt
1 tsp black pepper
2 bay leaves
1) Spiralize your zucchini and set aside.
2) Drizzle 1 tbsp olive oil in a large saucepan over medium-high heat and saute onion, celery, carrot and garlic until cooked (about 5 minutes). De-glaze the pan with the red wine vinegar then add the beef and cook thoroughly, draining excess liquid if there is any. Add remaining sauce ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
3) For the zoodles, put 1 tsp olive oil in a large skillet over medium-high heat and cook for about 1 to 2 minutes or until desired tenderness. Season with salt and pepper. Portion out 125 grams of zoodles per plate and top with 2 cup of bolognese sauce, garnishing with fresh basil and enjoy!
Macronutrient Breakdown (per serving= grams zoodles and cup of sauce):
Calories-275
Fat-14g
Carbohydrates-14g
Protein-27g
