Spiralized Zoodles in Bolognese Sauce

Image of Adrienne Allen
Rated 5.0 based on 3 customer reviews
Spiralized Zoodles in Bolognese Sauce
Spiralized Zoodles in Bolognese Sauce
Recipe Image for Print

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  1. 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.
  2. 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. Pulse sauce on Low using an immersion blender fitted with the blade attachment until desired consistency is reached, 4 to 5 times. 
  3. 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.
  4. Divide zucchini between six plates. Ladle bolognese over the ‘zoodles’ to serve.
Mealthy tip:

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.

If you don't have an immersion blender, carefully ladle the sauce into a blender (working in batches) only filling blender about halfway full. Pulse sauce until desired consistency is reached.

If you prefer a chunkier Bolognese sauce, skip the blending part!

Reviews

5.0out of 5 Stars

(3 Reviews)

How would you rate this recipe?

What others are saying

Image of Tiana D.

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.

Image of chef chris

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.

Image of Alexander Amen

Alexander Amen says:

the wine made it taste exquisite