Red Meat Allergy Friendly Paleo Bolognese over Zoodles
Total time1 hr 20 min
Prep time20 min
Cook time1 hr
4.5(6)
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Learn more →Ingredients
4 servings
For the Bolognese
- 2 tbsp olive oil, divided
- 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)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 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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