Now that Thanksgiving has passed, i’m officially feeling the effects of all the pie and ice cream. Even after two cups of strong Starbucks coffee, i’m feeling sluggish. I know its time to clean things up, and focus on taking care of myself.
This recipe helps kick start our week of healthy eating, and I hope it inspires you to do the same!
This isn’t a traditional bolognese with pork and veal, but it still has great flavor 😉 and even saves you money, since you only need a lb of ground beef!
*You will need a food processor, large saute pan and a spiralizer
- 2 lg organic zucchinis
- 1 tbsp grass fed butter (Kerrygold)
- 2 tbsp evoo
- 2 cups of canned crushed tomatoes
- 2 carrots
- 2 stalks of celery
- 1 medium onion
- 1/2 tsp salt
- 2 lg cloves of garlic
- 1 lb grass fed beef
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground pepper
- Clean and cut the ends off of your zucchini. Spiralize both zucchinis with the single long blade. Set aside in a bowl
- Chop your celery, garlic, onion and carrots
- On medium heat, melt the butter and evoo. Add in your veggies,salt and pepper. Saute until soft. (carrots will take the longest)
- Transfer veggies to food processor, adding in tomatoes and chicken broth. Pulse until smooth
- Meanwhile in the same pan, add your ground beef and cook through.
- Return sauce mixture to pan with beef and let it simmer. sprinkle in your Parmesan cheese.
Serve over your ribbon veggie noodles and enjoy!
** I kept my zoodles raw, because i love the crunchy texture. You can also steam them until tender.
If you want to make this dish a little more hearty, you can use chickpea pasta or brown rice pasta.