Anti Inflammatory Paleo Bolognese over Zoodles

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

Anti Inflammatory Paleo Bolognese over Zoodles

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Ingredients

4 servings

For the Bolognese

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 lb ground beef (80/20)
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ cup dry red wine
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
½ cup chicken broth
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes
1 bay leaf
salt and pepper, to taste

For the zoodles

4 large zucchini, spiralized into noodles
1 tbsp olive oil
¼ tsp salt

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Heat 1 tbsp olive oil in a large skillet or wide Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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