Bolognese Sauce with Zoodles
Yield: 8-10 servings | Prep: 20-30 mins. Ready In: 1 ½ to 2 hours What you need:
1 pound ground sirloin 2 tablespoons butter
1 medium onion, diced 1 carrot, diced
Heart of celery, diced (~1 cup) 4 cloves garlic, minced 2 tablespoons tomato paste 1 cup dry white wine
1 (28 ounce can) San Marzano tomatoes, whole
1 cup milk
Handful of torn fresh basil Salt & pepper to taste
1 pound of zucchini (cut into zoodles using a spiralizer and blanched in salted water)
Freshly grated Parmigiano-Reggiano cheese
What you do:
1. In a large pot, brown the ground sirloin. Drain the fat and set meat aside in another dish. 2. Using the same pot, combine butter, onions, carrots and celery. On medium heat, sauté 5-7 minutes or until onions are translucent. 3. Add garlic and sauté 1-2 minutes. Add tomato paste. Cook 1-2 minutes. 4. Deglaze pan with white wine. 5. Add tomatoes, crushing each tomato by hand before adding to pot. Add sirloin. Bring to a simmer and reduce to low heat. 6. Add milk, torn basil, salt and pepper to taste. Cook uncovered for 1-2 hours (to thicken sauce). 7. Serve over zoodles (or regular noodles) and top with freshly grated Parmigiano-Reggiano cheese.
Why we love it:
Don’t let the fancy name scare you….Bolognese simply means a meat-based sauce. One of the latest food gadgets on the market is a spiralizer used to make “noodles” out of a variety of vegetables and fruits. Favorites include: zucchini/summer squash, cucumbers, beets, carrots, potatoes, butternut squash and apples. Tips for spiralizing:
• Use symmetrical foods at least 1 ½ inches in diameter.
• Peel veggies (if needed) BEFORE spiralizing.
• Center veggies on the spiralizer.
• Dry your zoodles with a paper towel after spiralizing.