Zoodles Bolognese
Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. This recipe will give you directions on how to cook it on your stovetop or in the pressure cooker. Because of it's Italian heritage, Bolognese sauce is typically served over pasta or in lasagna. Try this anti-inflammatory version and serve it over zoodles, riced cauliflower or mixed into your zucchini lasagna. If you have an intolerance to dairy or cheese, skip the parmesan.
Equipment
- Pressure Cooker or Stove Top
Ingredients
- 2 Tbsp olive oil
- 1 lb lean ground beef turkey or chicken
- 1 medium onion peeled and finely chopped
- 2 cloves garlic peeled and minced
- 1 medium carrot peeled and finely chopped
- 1 stalk celery finely chopped
- ¾ cup dry red wine
- 2 cups canned tomatoes crushed
- ¾ cup beef broth use chicken broth if cooking with ground turkey or chicken
- 1 cup coconut milk
- 1 pinch cayenne pepper or to taste
- Salt and pepper to taste
- 4-6 cups spiralized zucchini dried well
- 6 Tbsp finely grated Parmigiano-Reggiano optional
Instructions
Stovetop Instructions
- Heat the olive oil in a large skillet or stock pot. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for an additional 5 minutes.
- Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps. Cook until meat is no longer pink, about 10 minutes. Add the remaining ingredients (except zucchini and Parmigiano) and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour.
- While the sauce cooks, heat the zoodles in the microwave until heated through or saute in a skillet about 5 minutes, or until heated through and the texture of spaghetti.
- To serve, place zoodles in the bottom of a pasta bowl, top with Bolognese sauce and shaved Parmigiano-Reggiano and fresh Italian herbs if desired.
Pressure Cooker Instructions
- Place the inner pot in the cooker. Turn the dial to 8 minutes. Place the beef in the pot, stirring occasionally while cooking.
- After 5 minutes, add onion, garlic, carrots and celery and cook until the time is up.
- Add the remaining ingredients except the Parmigiano and zucchini. Mix well and place the lid on the pressure cooker, lock lid and switch the pressure release valve to closed.
- Meanwhile, heat the zoodles in the microwave until heated through or saute in a skillet about 5 minutes, or until heated through and the texture of spaghetti.
- Once the pressure cooker timer reaches 0, it will automatically switch to Keep Warm. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
- To serve, place zoodles in the bottom of a pasta bowl, top with Bolognese sauce and shaved Parmigiano-Reggiano and fresh Italian herbs if desired.