Ribbon Zoodle Bolognese

 

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!IMG_1325

*You will need a food processor, large saute pan and a spiralizer

Serves 4

  • 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

 

  1. Clean and cut the ends off of your zucchini. Spiralize both zucchinis with the single long blade. Set aside in a bowl
  2. Chop your celery, garlic, onion and carrots
  3. On medium heat, melt the butter and evoo. Add in your veggies,salt and pepper. Saute until soft. (carrots will take the longest)
  4. Transfer veggies to food processor, adding in tomatoes and chicken broth. Pulse until smooth
  5. Meanwhile in the same pan, add your ground beef and cook through.
  6. 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.

 

 

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