Zucchini Noodles Spaghetti Bolognese

Ingredients

• Ground Grass Fed Beef

  100g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Basil

  Fresh

  1 ½ tbsp, chopped or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Spices, dried

  1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

Directions

1. Slice the tomatoes in half, remove the core and quarter. Place in a food processor and pulse a few times, until finely diced and almost pureed.
2. Heat the olive oil in a pot on medium heat and sauté the onions for 2-3 minutes or until slightly translucent. Add the garlic and cook an additional minute.
3. Add the tomatoes and oregano to the pot, then stir and simmer uncovered for 20-30 minutes or until the sauce has thickened and much of the liquid has evaporated.
4. While the sauce is cooking, spiralize the zucchini with either a spiralizer or julienne peeler and set aside. If you are using prepared zucchini noodles, disregard.
5. Add the ground beef to a saute pan and cook on medium-high heat. Use a wooden spoon or spatula to break the ground beef up into small pieces as it cooks. The beef is done when it's browned and cooked through.
6. After the sauce has reduced, stir in the tomato paste, fresh basil and salt and pepper. Cook for another 2-3 minutes, then add to the cooked ground beef and stir to combine.
7. Add a serving of zucchini noodles to a plate and top with bolognese sauce. Garnish with additional basil.

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