Love the comfort that this dish brings. Who said that eating healthy had to be boring. You can add all kinds of extra vegetables to this dish including more squash, roasted mushrooms, quinoa. I used to over cook my zucchini zoodles, but now I like to give them a quick stir fry before pouring on the delicious bolognese sauce. Made with 96% extra lean grass fed beef and very little carbs, you can eat a decent portion and still be ahead of the game with this meal.
- 5 zucchini spiralized
- 1-2 Tbsp olive oil
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 onion finely minced
- 4 stalks celery chopped
- 3 cloves garlic finely minced
- 1 lb. 96% lean ground beef
- 28 ounces crushed tomatoes
- 6 ounces can tomato sauce
- 2 tablespoons tomato paste
- 1/4 cup dried parmesan cheese
- 6 ounces medium pitted olives
- ½ cup dry red wine
- 1 tespoon dried oregano
- 1 teaspoon basil finely slived
- 1/2 teaspoon himalayan pink salt
- 1/4 teaspoon black pepper
- pinch red crushed peppers
- 2 bay leaves
Spiralize zucchini and set aside on paper towels. Just before serving, add olive oil in a large skillet over medium-high heat. Add garlic and cook until tender. Add zucchini noodles and stir fry in oil for about 1-2 minutes. Just enough so that the zoodles are tender, but not over cooked.
Add olive oil to large saucepan over medium-high heat and saute onion, celery and garlic and cook for 2-3 minutes until onions are opaque. Add ground beef and cook for 5-6 minute until cooked. Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30-35 minutes.
Serve with zoodles and garnish with grated parmesan (optional).