Bolognese With Zucchini Noodles Recipes

QUICK PASTA BOLOGNESE WITH ZUCCHINI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook meat with onions in large nonstick skillet on medium heat 7 min., stirring occasionally. Add zucchini; cook 5 to 6 min. or until meat is done and vegetables are crisp-tender, stirring frequently. Stir in pasta sauce and 1/2 cup cheese; cook and stir 2 to 3 min. or until heated through.
• Drain pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with parsley and remaining cheese.

ZUCCHINI NOODLES WITH BOLOGNESE SAUCE

Steps:

• Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.
• Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.
• Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.
• Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.
• Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.

ZUCCHINI NOODLES WITH SIMPLE BOLOGNESE SAUCE

Steps:

• Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt to help with this.
• Drizzle olive oil in a large saucepan over medium-high heat and saute onion, celery and garlic until fragrant, about 3 minutes. Add ground turkey (or beef) and cook until crumbled and brown, draining excess liquid as necessary.
• Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
• For the zoodles, drizzle olive oil in a large skillet over medium-high heat and saute garlic until fragrant. Add zucchini noodles and cook for about 1 to 2 minutes until tender. *If you didn't already add salt while the water was getting soaked up feel free to sprinkle a little on them now for flavor.
• Top zucchini noodles with the bolognese sauce, serve and enjoy!

BOLOGNESE WITH ZUCCHINI NOODLES

Steps:

• Heat a large Dutch oven with the olive oil over medium-high heat. Add the ground beef with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.
• With a slotted spoon, remove the browned meat from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce. Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, chile flakes and ground beef back in. Simmer for about 30 minutes.
• While the sauce is simmering, bring a large pot of salted water to a boil. When you have 5 minutes left for the sauce, drop the zucchini into the boiling water and give it a stir so it doesn't stick. When the noodles are cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain.
• Stir the zucchini noodles into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and parsley and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.

BOLOGNESE ZUCCHINI NOODLES

Steps:

• Heat olive oil in a large pan over medium heat. Add mushrooms, bell pepper, onion, and carrot; saute until browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
• Cut cherry tomatoes in half and add to the meat. Pour in vodka sauce and reduce heat to low. Add zucchini noodles, baby spinach, salt, and pepper. Cook and stir until spinach has wilted, zucchini is tender, and sauce is heated through, about 5 minutes. Add oregano and basil.
• Sprinkle Parmesan on top and serve.

ZUCCHINI NOODLES WITH QUICK TURKEY BOLOGNESE

Steps:

• Prepare Quick Turkey Meat Sauce as directed.
• As the sauce cooks, divide zucchini noodles among 4 single-serving containers with lids (about 2 cups per container).
• Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days.
• To reheat, vent the lid and microwave on High until the sauce is steaming and the noodles are tender, 2 1/2 to 3 minutes.

TURKEY BOLOGNESE WITH ZUCCHINI NOODLES

Steps:

• Heat the oil a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, onion, and celery. Cook until the vegetables soften and then add in the red pepper flakes, half of the garlic and let cook for 30 seconds or until fragrant.
• Push the veggies to one side of the skillet and then add in the ground turkey, crumbling with a wooden spoon. Season the meat with oregano, salt, pepper, and the rest of the garlic. Cook the meat until browned and then combine the veggies with the meat.
• Pour the sauce over the meat and veggie mixture and stir until combined. Season again with salt and pepper. Let cook for 5-7 minutes to let veggies and meat soak up the sauce and the flavors to develop. Reduce heat to low, cover, and keep hot while you continue with the recipe.
• Once you add the sauce to the pan, heat a large non-stick skillet over medium-high heat. Once pan heats, add the zucchini noodles and cook for 5 minutes or until cooked to your preference (3-5 minutes for al dente, 5-7 minutes for a softer noodle.) When done, drain into a colander and pat dry. You may need to do this in batches, if you don't have a large enough wok/skillet.
• Divide the noodles onto plates, top with the turkey meat sauce and garnish with parmesan cheese, if using.