Ragu Bolognese with Zucchini Noodles (Zoodles)

Let’s be honest… nothing beats a bowl of pasta piled high and topped with a hearty bolognese and fresh grated Parmesan. Especially when you’re obsessed with Italian food like I am.

But if you’re trying to stay paleo, zucchini noodles or “zoodles” are a nice option to trick yourself into thinking you’re eating pasta. No, it’s nowhere near the same consistency or flavor, but it works for me when a carb craving rears its ugly head.

The ragu bolognese is my paleo spin on a tasty recipe I learned from my dad and I really love making it because it’s fairly simple and always tasty. This recipe is best made when you’ve got a few hours to spare as the sauce is best when you allow it to simmer for a few hours. The longer, the better!

One thing to note about zucchini noodles is that they add a fair amount of liquid to the dish… so I like to make my sauce a bit more on the hearty side to balance out the added water. And if you plan to pack this meal as a lunch on the go, I would highly recommend that you separate the bolognese and the zoodles to avoid a watery bowl of ground meat and veggies.

Ragu Bolognese with Zoodles Recipe

Prep Time15 minsCook Time3 hrsYields4 Servings

Ragu Bolognese
 1 lb ground beef
 1 lb ground turkey
 6 cloves of garlic, chopped
 1 small onion, chopped
 1 oz tomato paste
 1 oz tomato puree
 2 pinches dried oregano
 2 tsp garlic powder
 Basil (preferably fresh, but dried will work) to taste
 Salt & pepper to taste
Zoodles
 4 zucchini, spiralized
 1 tbsp olive oil
Optional
 Parmigiano reggiano, fresh grated

Ragu Bolognese
1

In a large pot, saute garlic and onion in olive oil until soft and slightly golden brown in color.

2

Add the ground meat to the garlic and onion mixture and brown until cooked through, about 6 minutes. Season with salt, pepper, and a pinch of the garlic powder.

3

Pour tomato puree, tomato paste, oregano, basil and garlic powder and mix. The mixture will be fairly thick, so add water to reach your preferred consistency (I add about 5-6 oz. of water).

4

Let the sauce simmer, uncovered, on low for 3 hours (the longer, the better!). Stir occasionally.

Zoodles
5

Once your sauce is simmering, spiralize zucchini and toss in 1 tsp olive oil in a pan on medium to warm. If you prefer more tender zoodles, saute in pan for 3-4 minutes on medium.

6

Serve ragu bolognese over zoodles. Grate fresh Parmigiano Reggiano on top, if desired.

Ingredients

Ragu Bolognese
 1 lb ground beef
 1 lb ground turkey
 6 cloves of garlic, chopped
 1 small onion, chopped
 1 oz tomato paste
 1 oz tomato puree
 2 pinches dried oregano
 2 tsp garlic powder
 Basil (preferably fresh, but dried will work) to taste
 Salt & pepper to taste
Zoodles
 4 zucchini, spiralized
 1 tbsp olive oil
Optional
 Parmigiano reggiano, fresh grated

Directions

Ragu Bolognese
1

In a large pot, saute garlic and onion in olive oil until soft and slightly golden brown in color.

2

Add the ground meat to the garlic and onion mixture and brown until cooked through, about 6 minutes. Season with salt, pepper, and a pinch of the garlic powder.

3

Pour tomato puree, tomato paste, oregano, basil and garlic powder and mix. The mixture will be fairly thick, so add water to reach your preferred consistency (I add about 5-6 oz. of water).

4

Let the sauce simmer, uncovered, on low for 3 hours (the longer, the better!). Stir occasionally.

Zoodles
5

Once your sauce is simmering, spiralize zucchini and toss in 1 tsp olive oil in a pan on medium to warm. If you prefer more tender zoodles, saute in pan for 3-4 minutes on medium.

6

Serve ragu bolognese over zoodles. Grate fresh Parmigiano Reggiano on top, if desired.

Ragu Bolognese with Zucchini Noodles (Zoodles)

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