Did any of you guys see my tech-challenged Facebook Live segment yesterday?! It was so fun and I cooked the most delicious dish– just my new camera had sad, messed up wi-fi connection. But I am figuring it out and am looking forward to regularly doing the live cooking lessons. I will post here on the blog what days and time I am doing it, or head to my Heather Christo Facebook page to keep updated!

The Best Bolognese with Zoodles from HeatherChristo.com

Ok- onto the food!! Bolognese is Pete’s special dish- like the one thing that he is totally obsessed with making, eating and serving others. He worked for years on perfecting his version which was in my first book Generous Table, but I can’t have that version because it is all chock full of dairy and other naughty things that I can’t digest. So the logical thing to do was to make a revised version that is JUST as delicious, and everyone in the family gets to enjoy it.

The Best Bolognese with Zoodles from HeatherChristo.com

I can just eat tons of it, and when I eat it with zoodles (zucchini noodles) then I feel like I can do that guilt free. Tons of protein and vegetables make it so filing too! I love to use veggie noodles- zucchini are the easiest since I love them raw, but I also really enjoy sweet potato noodles like these. My faaaavorite way to make veggie noodles is with the inspiralizer- best veggie noodle maker ever.

Try this- it’s a great recipe to pull together on a week day and let simmer until dinner, or perfect to make on a Sunday for football or for a family dinner.

The Best Bolognese with Zoodles from HeatherChristo.com

Paleo Bolognese Zoodles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 ounces uncured bacon, chopped
  • 12 ounces spicy pork sausage
  • .75 pounds ground beef
  • .75 pounds ground pork
  • 1 ½ cups yellow onions, finely chopped
  • 1 ½ cups zucchini, finely chopped
  • 1 ½ cups mushrooms, finely chopped
  • 4 cloves garlic, finely diced
  • 2 bay leaves
  • 2 tablespoons dried oregano
  • 6 ounces tomato paste
  • 1 cup red wine (optional)
  • 2 28-ounce cans crushed tomatoes
  • 1 teaspoon red pepper flakes
  • ½ cup canned unsweetened coconut cream (optional)
  • kosher salt
  • Zucchini for Zoodles (I usually do 1 large zucchini per person)
Instructions
  1. In a large heavy pot, crisp the bacon over medium heat until the fat is rendered, 7-8 minutes.
  2. Add the sausage (squeeze out of the casings) and lightly brown the sausage. Then add the beef and pork and cook while breaking up with a wooden spoon.
  3. Add the vegetables and the herbs and sauté, cooking for about 10 more minutes.
  4. Stir in the tomato paste, mixing it in well. Add the red wine if you are using it, and then the crushed tomatoes and cook for about 10 minutes.
  5. Turn the heat to lowest heat and simmer the sauce partially covered with a lid (put the lid askew) for at least 1 hour and up to all day.
  6. Stir in the coconut cream (if you are using it) and season to taste with kosher salt. Remove from the heat and blend partially with an immersion blender (watch out for the bay leaf which you don’t want to blend or eat!)
  7. Use one large zucchini for each person and run it through a vegetable spiralizer. I serve this Bolognese over a bowl of raw zucchini noodles.

 

Print Recipe  
paleo-bolognese-zoodles-from-heatherchristo-com

Did any of you guys see my tech-challenged Facebook Live segment yesterday?! It was so fun and I cooked the most delicious dish– just my new camera had sad, messed up wi-fi connection. But I am figuring it out and am looking forward to regularly doing the live cooking lessons. I will post here on the blog what days and time I am doing it, or head to my Heather Christo Facebook page to keep updated!

The Best Bolognese with Zoodles from HeatherChristo.com

Ok- onto the food!! Bolognese is Pete’s special dish- like the one thing that he is totally obsessed with making, eating and serving others. He worked for years on perfecting his version which was in my first book Generous Table, but I can’t have that version because it is all chock full of dairy and other naughty things that I can’t digest. So the logical thing to do was to make a revised version that is JUST as delicious, and everyone in the family gets to enjoy it.

The Best Bolognese with Zoodles from HeatherChristo.com

I can just eat tons of it, and when I eat it with zoodles (zucchini noodles) then I feel like I can do that guilt free. Tons of protein and vegetables make it so filing too! I love to use veggie noodles- zucchini are the easiest since I love them raw, but I also really enjoy sweet potato noodles like these. My faaaavorite way to make veggie noodles is with the inspiralizer- best veggie noodle maker ever.

Try this- it’s a great recipe to pull together on a week day and let simmer until dinner, or perfect to make on a Sunday for football or for a family dinner.

The Best Bolognese with Zoodles from HeatherChristo.com

Paleo Bolognese Zoodles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 ounces uncured bacon, chopped
  • 12 ounces spicy pork sausage
  • .75 pounds ground beef
  • .75 pounds ground pork
  • 1 ½ cups yellow onions, finely chopped
  • 1 ½ cups zucchini, finely chopped
  • 1 ½ cups mushrooms, finely chopped
  • 4 cloves garlic, finely diced
  • 2 bay leaves
  • 2 tablespoons dried oregano
  • 6 ounces tomato paste
  • 1 cup red wine (optional)
  • 2 28-ounce cans crushed tomatoes
  • 1 teaspoon red pepper flakes
  • ½ cup canned unsweetened coconut cream (optional)
  • kosher salt
  • Zucchini for Zoodles (I usually do 1 large zucchini per person)
Instructions
  1. In a large heavy pot, crisp the bacon over medium heat until the fat is rendered, 7-8 minutes.
  2. Add the sausage (squeeze out of the casings) and lightly brown the sausage. Then add the beef and pork and cook while breaking up with a wooden spoon.
  3. Add the vegetables and the herbs and sauté, cooking for about 10 more minutes.
  4. Stir in the tomato paste, mixing it in well. Add the red wine if you are using it, and then the crushed tomatoes and cook for about 10 minutes.
  5. Turn the heat to lowest heat and simmer the sauce partially covered with a lid (put the lid askew) for at least 1 hour and up to all day.
  6. Stir in the coconut cream (if you are using it) and season to taste with kosher salt. Remove from the heat and blend partially with an immersion blender (watch out for the bay leaf which you don’t want to blend or eat!)
  7. Use one large zucchini for each person and run it through a vegetable spiralizer. I serve this Bolognese over a bowl of raw zucchini noodles.