Spiralized Zoodles in Bolognese Sauce
- 2 tablespoons olive oil
- 1 onion, minced
- ½ cup diced pancetta
- 2 cloves garlic, minced
- ½ pound lean ground beef
- ½ pound ground pork
- 1 (28 ounce) can whole plum (or crushed) tomatoes
- 2 carrots, diced
- 1 stalk celery, chopped
- 1 (6 ounce) can tomato paste
- ½ cup dry white wine
- ½ cup chicken stock
- 1 teaspoon chopped fresh basil
- ½ teaspoon dried oregano
- 1 bay leaf
- salt and ground black pepper to taste
- 6 zucchini, spiralized using a 5mm blade
For best results, we recommend using:
- Warm olive oil in a large pot over medium heat. Cook pancetta and onion in hot oil until pancetta is browned, about 2 minutes; add garlic, stir, and cook until aromatic, about 30 seconds. Remove the pancetta mixture with a slotted spoon to a small bowl.
- Break beef and pork into small pieces as you add them to the pot; cook, breaking the meat into small bits, until completely browned, about 5 minutes. Return pancetta mixture to the pot along with the tomatoes, carrots, celery, tomato paste, wine, chicken stock, basil, oregano, bay leaf, salt, and pepper; stir.
- Place a lid on the pot, reduce heat to low, and simmer sauce, stirring every 15 minutes to keep meat from searing on bottom of pot, until the sauce is rich and thick, about 90 minutes.
- Divide zucchini between six plates. Ladle bolognese over the ‘zoodles’ to serve.
Leaving the zucchini raw provides delightful texture to this recipe, but if you prefer it cooked, you can cook it in the sauce just until softened, 2 to 3 minutes. The Bolognese sauce can be stored refrigerated for as long as 3 days.
What others are saying
Tiana D. says:
I am on a primal diet right now and this dish is the perfect balance of lots of meat and veggies. The wine gave the sauce a lot of flavor, I really enjoyed this dish and so did my family (they did substitute noodles). Perfect dish for a home with mixed diets.
chef chris says:
the bolognese is 5 star worthy. I could do without the zoodles though. It doesn't hold up to the meat sauce. Flavor is amazing and letting it go low and slow is definitely the way to go.
Alexander Amen says:
the wine made it taste exquisite