Zucchini Noodles with Bolognese
  • 4 large zucchinis, spiralized
  • 1 lb grass-fed ground beef (I order mine from US Wellness Meats)
  • 28oz diced tomatoes (I used one carton of Pomi Chopped Tomatoes)
  • ½ large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh tarragon, minced
  • 1 pinch of red pepper flakes
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • fresh parsley, finely diced for garnish (optional)
  1. Spiralize zucchini and set aside
  2. Sauté onions in 1 tablespoon olive oil until transparent
  3. Push onions to the side of the pan and add minced garlic into the center, with one more tablespoon of olive oil and let sit for about 60 seconds
  4. Combine onions and garlic and add ground beef
  5. Cook beef until no red remains and add tarragon, red pepper flakes, tomatoes and salt and pepper
  6. Simmer for 15 minutes or more. The longer you let it simmer, the tastier it will be!
  7. While sauce is simmering, sauté spiralized zucchini in 2 tablespoons of olive oil and stir continually until they start to soften, about 5 minutes.
  8. Be careful not to overcook the zucchini or it will become too mushy. Think of al dente pasta, that's the texture you want.
  9. Remove zucchini from heat and place in a colander to drain excess liquid
  10. Pour bolognese over zucchini and top with optional fresh diced parsley
Recipe by Anya's Eats at http://www.anyaseats.com/zucchini-noodles-with-bolognese/