Zoodle Bolognese Recipes

ZOODLE BOLOGNESE

Zoodle Bolognese image

Provided by Brandi Milloy

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
3/4 cup shredded carrot (about 1 large carrot)
1/2 cup grated white onion
1 pound ground beef (80/20)
8 ounces ground breakfast sausage
5 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1/2 cup good red wine
One 28-ounce can crushed tomatoes
One 8-ounce can tomato paste
1/4 cup fresh basil, minced, plus more for garnish
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper
1 cup half-and-half
1/4 cup shaved Parmesan, plus more for garnish
7 1/2 cups zoodles (zucchini noodles)

Steps:

In a large skillet, heat the olive oil on medium-high heat. Add the carrots and onions and cook until the onions are translucent, about 5 minutes. Add the beef and sausage, breaking it up with a wooden spoon so there are no big pieces, and cook until no longer pink, about 10 minutes. Add the garlic and saute for 1 minute. Season generously with salt and pepper.
Deglaze with the wine and cook for 2 minutes. Stir in the crushed tomatoes, tomato paste, basil, oregano and crushed red pepper, reduce the heat to medium and cook for 3 minutes. Stir in the half-and-half and Parmesan, reduce the heat to low, cover and cook for 3 minutes.
Add the zoodles to a serving dish and top with the sauce. Serve immediately in pasta bowls and garnish with more Parmesan and basil.

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