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Beef Bolognese Sauce and Zoodles

January 22, 2014

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Grainfree Zucchini Noodles and Bolognese Sauce

If you asked Barney Kneeknuckles what his favorite, FAVORITE thing to eat is … he’d look at you with his big blue eyes and confidently answer, “Noo-nules.”

And, then, I’d interpret and tell you (in my best, smoothest James Bond impersonation): “Noodles. Zucchini Noodles”.

Zucchini Noodles — or Zoodles, as they are also called —  are our new favorite discovery in this grain-free world.  Heck, even if we WEREN’T grain-free, we’d still be eating these long veggie strands ’cause they are just fun!  I mean, we all remember being kids and discovering a perfect, long spaghetti noodle and then slowly slurping it up.  That’s the best part of spaghetti night, right?

 

WELL … with Zoodles, every. single. noodle. is the longest noodle ever, and each and every one is the joy of Barney Kneeknuckles’ little two-year-old life.  He loves making them (he helps turn the Spiralizer), eating them, and (of course, because he’s a boy) comparing them to his brother’s and seeing who has the longest zoodle.

(Oy.)

Zoodles have become a near weekly item on our meal plan, and each time, I serve it under my new favorite Beef Bolognese.  It’s a thick, rich and hearty paleo beef bolognese and sooooo comforting on these random, freaky cold nights we’ve been enduring enjoying here in Texas.

Zoodles and Bolognese Sauce

Sigh … and now I’m hungry.  The perils of food blogging!!!!

Beef Bolognese Sauce
 
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Author: Rachel Lacy
Ingredients
  • 1 pound of ground beef
  • 8 oz sliced mushrooms (I prefer cremini)
  • ½ large onion, diced (approximately 1 cup)
  • 2-3 cloves of minced garlic
  • 1 14.5 can tomato sauce
  • 1 14.5 can diced tomatoes (no salt) -- do not drain
  • 1.5 tsp dried basil
  • 1 tsp ground oregano
  • .5 tsp dried parsley
  • salt and pepper to taste
Instructions
  1. In a large frying pan, cook the diced onion and ground beef (over medium-high heat) till the meat is browned.
  2. Drain the grease from the pan, lower the heat to medium, and return the meat/onions to the pan. Add the diced garlic and sliced mushrooms and cook till the mushrooms have softened (4-5 minutes).
  3. Add the tomato sauce, diced tomatoes, basil, oregano and parsley, stirring to incorporate.
  4. Allow to simmer 10-15 minutes and then add salt and black (or white) pepper to taste.
  5. Remove from heat and serve over zoodles (or pasta).
3.2.2208

 
How To Make Zoodles
 
Print
Author: Rachel Lacy
Ingredients
  • 3-5 medium Zucchini (we find 1-2 per adult is perfect)
  • salt/pepper to taste
Instructions
  1. Wash the zucchini and trim the ends; if you prefer, you can remove the skin of the zucchini but it isn't necessary.
  2. Using a julienne peeler or spiralizer (which is what I use), create your Zucchini Noodles.
  3. Place the noodles in a microwave safe bowl and loosely cover with plastic wrap.
  4. Microwave on high for 2 . WATCH THEM CAREFULLY because it doesn't take long to overcook!
  5. Remove from the microwave and drain any liquid. Salt and pepper to taste. Serve immediately.
3.2.2208

 

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About Rachel Lacy

Rachel Lacy is the author of Following In My Shoes, where she blogs about Mommyhood, Family-Friendly Recipes and Bento Lunches, and Life in Texas. She is a lover of all things Coffee and Nutella.
You can also connect with Rachel Lacy on Google+.

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  1. Make The Most Of Zucchini Season With “Zoodles” & Other Great Recipes | One Good Thing by Jillee says:
    August 6, 2014 at 12:30 am

    […] Beef Bolognese Sauce and Zucchini Noodles […]

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Who is Rachel LacyMy name is Rachel -- I share tales about food and family. I'm a home-cook who focuses on fresh meals to both fuel us and to help us celebrate our family-life. My day starts with coffee. Lots of coffee.
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