Zoodles Bolongnese a la Church Pub

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 4+ garlic cloves, peeled and coarsely chopped
  • 2+ celery stalks, coarsely chopped
  • Mushrooms
  • 1 pound ground chuck beef or ground turkey (or ground bison)
  • 14 oz can crushed tomatoes
  • 14 oz can of diced tomatoes
  • 1/4 cup flat-leaf Italian parsley, chopped
  • 8 fresh basil leaves, chopped
  • Parsley (optional)
  • Salt and freshly ground black pepper
  • 1/4 cup freshly grated Pecorino Romano
Instructions
  • In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes.
  • Add the celery and mushrooms and saute for 5 minutes.
  • Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
  • Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens.
  • Season with salt and pepper. This will take approximately 1/2 hour.
  • Finish bolognese with Pecorino Romano.
Substrate
  • Zucchini noodles (zoodles).  Spiralize them (broad/flat like tagliatelle works well) the day before.  Break them at reasonable lengths and place in a large draining bowl, dashing some salt on top as you layer them.  Allow to sit for a day, then pour off the excess water.  Saute lightly in olive oil.
Notes
  • 10 minutes of active prep, 45 minutes cooking
  • 6 servings

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