Spiralized Delights | 81
INGREDIENTS:
1 medium onion, sliced with
Slicer Blade
1 celery stalk,
sliced with Slicer Blade
1 carrot, thoroughly scrubbed* and
grated with Shredder Blade
2 zucchini, trimmed and spiralized
2 Tbsp. extra virgin olive oil,
divided
6 oz ground beef (85% lean)
¼ cup dry red wine
2 cups beef stock
1 ½ Tbsp. tomato paste
1 bay leaf
Salt and pepper
Grated parmesan cheese to
garnish (optional)
*See pg. 31 for scrubbing
technique
DIRECTIONS:
Prep zucchini and set aside.
ZUCCHINI BOLOGNESE
MAKES 2-3 SERVINGS
Light zucchini noodles get the hearty treatment when topped with
meaty Bolognese sauce. The traditional Italian meat sauce takes a
while to simmer, but the end result is totally worth it. Make the sauce
on a weekend, then spiralize and cook your noodles on the day of for a
quick, easy weeknight meal.
Add onions, celery, and carrots
to a large pot over medium-
high heat. Sauté until tender,
about 8-10 minutes. Add beef,
breaking it up with the back of a
spoon and cook until browned,
about 10-15 minutes. Add wine
and bring to a boil for one
minute, stirring continuously to
scrape up any bits sticking to
the pot. Add 1 ½ cups of stock,
tomato paste, and the bay
leaf and stir to fully combine.
Reduce heat to low and simmer,
stirring occasionally, for 1½
hours to meld all of the flavors.
Season with salt and pepper.
In a separate pan, heat 1 Tbsp.
Oil over medium-high heat.
Sauté zucchini noodles until
tender-crisp, about 3-5 minutes.
Plate and top with Bolognese.
Add parmesan cheese, if desired.
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