27 January, 2015
Zoodles and Bolognese

Hello hungry internet peeps! I have another recipe for you today… Zoodles and Bolognese sauce. This is my absolute favorite sauce, and when I discovered my food allergies, I was heart-broken because I couldn’t have pasta anymore. How do you eat bolognese sauce without pasta? But then I discovered the beauty of vegetable noodles (like today’s zoodles!), spaghetti squash, and polenta (for those people who can do corn).
So this recipe I’m sharing with you today is Paleo and AIP-friendly. The origin of the recipe is Mario Batali’s “Babbo” cookbook, but I have had to alter the original recipe to make it allergy-friendly for me. If you don’t have a gluten issue, please feel free to use regular noodles. This sauce works great with tagliatelle or pappardelle noodles, penne, or even spaghetti. If you can’t do tomato paste, you can use canned pumpkin, but it will change the flavor a bit.
Start with the freshest, healthiest options you can find. Except the Pancetta. Just do it. It’s worth it. I make this in a 6 quart dutch oven. Any large stock pot will work, but make sure it’s large. This recipe makes a ton. 🙂 It freezes well, though, so don’t let that be a deterrent.
So I start with onions, carrots, celery and garlic. I sweat it with some olive oil.
Then I add in the proteins and keep stirring until they are browned.
Then the rest of the ingredients… wine, tomato paste, coconut milk and spices. Then let it simmer for an hour and a half. The smell will drive you crazy! This sauce smells so good.
I used zucchini to make my noodles. I like to call them Zoodles. But you can do this with a spiralizer, or you can use a mandolin to make them more like flat tagliatelle noodles. I steamed the noodles before serving, too.
Zoodles and Bolognese
Ingredients:
Directions: