Spaghetti Bolognese, it’s a classic, found on the menu of nearly any Italian restaurant across the country. But is it possible to give this old world classic a makeover? Our Paleo bolognese zoodles say yes! That’s right, traditional wheat pasta is out and zucchini is in. The tender veggie pasta pairs perfectly with the hearty bolognese sauce, that gets a beefy boost from the broth added to the tomatoes in the sauce. Clocking in at under an hour of prep and cook time, this satisfying meal is easy enough to make on a weeknight, not to mention the bolognese sauce would be a great addition to lunch the next day!
What Is the Difference Between Bolognese and Tomato Sauce?
These days, it seems like bolognese sauce is everywhere, but did you know that real bolognese is actually made differently from traditional tomato sauce? That’s right, the original bolognese was a meat sauce, with some tomatoes added for flavor. And, it wasn’t even served with spaghetti!
In the US, bolognese has come to refer to tomato sauce with ground meat added during cooking. Beef and veal are the most common meats, but lamb and turkey are used as well.
Our bolognese is almost a hybrid of the US version and the traditional Italian version. It is meat forward, with a boost from beef broth, but with plenty of tomato flavor as well. It’s the best of both worlds and we hope you think so too!
Our Top Tips for Buying and Cooking Zucchini
Smaller is better – Bigger zucchinis tend to be watery and flavorless, look for squash that are no wider than 2 inches and no longer than 7 inches for the best flavor.
Don’t skimp on stem – Zucchini with 1 inch or so of stem attached are best, and will last longer.
Squash for summer – While zucchini is available all year round, summer is the peak growing season when the best squash can be found.
More Tasty Paleo Ground Beef Recipes to Enjoy
Ground beef is such a versatile protein, I always keep some in the freezer for burgers or stir fry. If you’re looking for some new inspiration for cooking ground beef in your kitchen, check out these recipes, all Paleo-friendly of course!
3 zucchinis (360 g), spiralized or use a vegetable peeler to create noodle-like strands
Chopped fresh parsley, to serve
Heat the olive oil in a large pan. Add the onions and garlic and cook over medium heat until softened.
Add the ground beef to the pan and increase the heat, cooking the beef until no longer pink.
Add the diced tomatoes, beef broth and dried oregano to the pan. Reduce the heat to medium and cook, partially covered with the lid, for 45 minutes, stirring occasionally to prevent sticking, until all the liquid is cooked down. Remove the pan from the heat and adjust the seasoning with salt and freshly ground black pepper, to taste.
Prepare the zucchini “noodles” by placing a dash of water into a large pan over high heat. Add the “noodles” to the pan and cook until all the moisture in the pan has evaporated and the zucchini are cooked through (this won’t take longer than a minute or two.) Season with salt and freshly ground pepper, to taste.
Divide the cooked zucchini “noodles” between 2 plates. Tip each plate with the bolognese sauce and garnish with chopped fresh parsley.
All nutritional data are estimated and based on per serving amounts.