Ragu Bolognese with Zucchini Noodles (Zoodles)

Prep Time15 minsCook Time3 hrsYields4 Servings

Ragu Bolognese
 ½ lb ground beef
 ½ lb ground turkey
 6 cloves of garlic, chopped
 ½ 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
 ½ lb ground beef
 ½ lb ground turkey
 6 cloves of garlic, chopped
 ½ 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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