ZUCCHINI NOODLES WITH SIMPLE BOLOGNESE SAUCE
Provided by Kelly
Number Of Ingredients 17
Steps:
- Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt to help with this.
- Drizzle olive oil in a large saucepan over medium-high heat and saute onion, celery and garlic until fragrant, about 3 minutes. Add ground turkey (or beef) and cook until crumbled and brown, draining excess liquid as necessary.
- Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
- For the zoodles, drizzle olive oil in a large skillet over medium-high heat and saute garlic until fragrant. Add zucchini noodles and cook for about 1 to 2 minutes until tender. *If you didn't already add salt while the water was getting soaked up feel free to sprinkle a little on them now for flavor.
- Top zucchini noodles with the bolognese sauce, serve and enjoy!
BOLOGNESE WITH ZUCCHINI NOODLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with the olive oil over medium-high heat. Add the ground beef with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.
- With a slotted spoon, remove the browned meat from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce. Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, chile flakes and ground beef back in. Simmer for about 30 minutes.
- While the sauce is simmering, bring a large pot of salted water to a boil. When you have 5 minutes left for the sauce, drop the zucchini into the boiling water and give it a stir so it doesn't stick. When the noodles are cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain.
- Stir the zucchini noodles into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and parsley and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.
ZUCCHINI NOODLES WITH BOLOGNESE SAUCE
Let's put together a thick meaty Bolognese sauce from ground beef and tomatoes and flavor it with smoky onion, camphor-like oregano, and mildly peppery basil. But instead of dressing pasta with it let's use it on zucchini "noodles", which we cut with the spiral cutter.
Provided by Andrei Gusty
Categories Beef, dairy-free, gluten-free, Italian, low calorie, low carb, Main course, nut-free, salty
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of olive oil in a saucepan over low heat. Add the onion and garlic. Cook and stir until tender.
- Add the dried oregano and tomato paste. Stir them in. Add the tomato puree and basil, season with sea salt and pepper, stir them in, then set aside.
- Add the remaining olive oil and ground beef to a skillet over medium-high heat. Break it into smaller pieces.
- Season with sea salt and pepper. Cook it until brown while occasionally stirring.
- Transfer the cooked meat to the saucepan and mix it in. Cook and stir until it bubbles over medium heat. Remove from heat.
- Cut the zucchini into "noodles" using a spiral slicer. Serve the ground meat mixture on a bed of zucchini.
Nutrition Facts : Calories 338 calories, Protein 33 grams, Fat 17 grams, Carbohydrate 13 grams
BOLOGNESE ZUCCHINI NOODLES
Yummy and super easy to make Bolognese zucchini noodles!
Provided by Chen Abramovich
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pan over medium heat. Add mushrooms, bell pepper, onion, and carrot; saute until browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
- Cut cherry tomatoes in half and add to the meat. Pour in vodka sauce and reduce heat to low. Add zucchini noodles, baby spinach, salt, and pepper. Cook and stir until spinach has wilted, zucchini is tender, and sauce is heated through, about 5 minutes. Add oregano and basil.
- Sprinkle Parmesan on top and serve.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 29.1 g, Cholesterol 73.2 mg, Fat 25.3 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 8.6 g, Sodium 630.3 mg, Sugar 16.6 g
ZOODLE BOLOGNESE
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.
ZUCCHINI NOODLES WITH BOLOGNESE SAUCE
Great way to get more veggies in your diet, and cut out some carbs! Spiralized zucchini acts as the "pasta" in this simple, yet tasty dish. The sauce freezes well, so feel free to scale the amount of "zoodles" to accommodate just 2 or 4 servings.
Provided by Kim's Cooking Now
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.
- Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.
- Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.
- Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 16 g, Cholesterol 40.3 mg, Fat 13.5 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 4.4 g, Sodium 695.3 mg, Sugar 8.5 g
QUICK PASTA BOLOGNESE WITH ZUCCHINI
Make Quick Pasta Bolognese with Zucchini for a tasty dish when you're short on time. See why this popular pasta Bolognese is loved by adults and children!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook meat with onions in large nonstick skillet on medium heat 7 min., stirring occasionally. Add zucchini; cook 5 to 6 min. or until meat is done and vegetables are crisp-tender, stirring frequently. Stir in pasta sauce and 1/2 cup cheese; cook and stir 2 to 3 min. or until heated through.
- Drain pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with parsley and remaining cheese.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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