This beef bolognese sauce, with it's hidden carrot and celery, is a simple and nourishing addition to be spooned over our favourite zucchini-based noodles.
Author: Alison Murray @ Om Nom Ally | www.omnomally.com
Recipe type: Mains
Cuisine: Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free. Dairy-free and Paleo depending on cooking oil choice.
(optional) grated Parmesan cheese (not paleo), or nutritional yeast flakes to serve
Instructions
Roughly chop celery and carrot and add to the bowl of a food processor, process until finely diced and put aside. Finely dice slice brown onion and mince garlic bulbs and put aside.
Heat ghee or oil in a saucepan over a medium heat and then cook onion and garlic until softened, around 4-5 minutes. Add mince to saucepan, breaking up the mince with a wooden spoon and cooking until well browned browned.
Add celery, carrots, stock, diced tomatoes and paste, apple cider vinegar, all seasonings and the bay leaves, stirring well to combine. Bring mixture to a boil and then reduce to a simmer. Cover partially and simmer for 30min - 1 hour, stirring occasionally until sauce has reduced and thickened. Season with salt or (celery salt) and pepper to taste. Remove bay leaves and discard.
Using a vegetable spiraliser, follow manufacturer instructions to make spaghetti from zucchini. Chop spaghetti roughly once or twice to reduce length.
To warm and soften spaghetti, heat a little oil or ghee in a pan and add the noodles, stirring and turning a few times with tongs. Remove from pan once warmed and divide between four bowls. Top with generous amount of bolognese and Parmesan cheese and serve.
Recipe by @OmNomAlly at https://omnomally.com/2015/03/17/spiralised-zucchini-noodles-with-bolognese/