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