My mom always made a great bolognese, and it has long been one of my favorite pasta dishes. It being the 2nd to last night of the 21 Day Sugar Detox, I thought it would be fun to try and make a great paleo bolognese ‘pasta’ dish using zucchini noodles instead of regular pasta or even spaghetti squash (just to add some variety in there).
- 3 whole zucchinis cut into ‘noodles’ with a julienne peeler
- 1 can diced tomatoes
- 1/2 can tomato paste
- 1 large yellow onion, grated
- 1 cup red wine
- 1 cup beef broth
- 1lb grass fed ground beef
- 2 cloves garlic, crushed
- 1 tbs dried oregano
- 3 tbs coconut milk (the drink not canned)
- about a tbs of coconut aminos
- 1 handful of fresh basil roughly chopped
- Salt and pepper to taste
- 2 tbs olive oil, coconut oil or if you’re eating dairy, grass fed butter/ghee
Add olive oil/coconut oil to a large saucepan and turn on to medium heat. When the pan is nice and hot, add grated onion and sweat out some of the moisture. While the onion is sweating, season with salt and pepper. Add dried oregano and stir into the onion mixture. Add crushed garlic, sweat and mix into onion. Add ground beef and lightly brown, stirring constantly. When meat is lightly browned, add tomato paste in the center of the pan and sweat for 2 minutes then fold into beef mixture.
Stir in red wine and let reduce to a syrup. Once wine is fully reduced, add in diced tomatoes, beef stock and coconut aminos. Stir in coconut milk and let sauce simmer for about 5 minutes.
Once zucchini noodles are toasted slightly, stir fresh basil into sauce and simmer another 2-3 minutes. Serve sauce over zucchini noodles and enjoy!