Zucchini 'Pasta' Bolognese
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Cook time:
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Serves: 4
- Add olive oil/coconut oil to a large saucepan and turn on to medium heat.
- When the pan is nice and hot, add grated onion and sweat out some of the moisture.
- While the onion is sweating, season with salt and pepper. Add dried oregano and stir into the onion mixture.
- Add crushed garlic, sweat and mix into onion.
- Add ground beef and lightly brown, stirring constantly.
- When meat is lightly browned, add tomato paste in the center of the pan and sweat for 2 minutes then fold into beef mixture.
- Stir in red wine and let reduce to a syrup.
- Once wine is fully reduced, add in diced tomatoes, beef stock and coconut aminos.
- Stir in coconut milk and let sauce simmer for about 5 minutes.
- Stir fresh basil into sauce and simmer another 2-3 minutes.
- Serve sauce over zucchini noodles and enjoy!
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/paleo-zucchini-pasta-bolognese/
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