Whole30 and Gluten Free Bolognese Sauce with Spiralized Zucchini Noodles
Whole30 and Gluten Free
Ingredients:
- 1 2/3 cups of stock (I used chicken that I had made in my Instant pot)
- 2T extra virgin olive oil
- 1 medium yellow onion
- 2 medium carrots peeled
- 2 celery ribs
- 4 garlic cloves peeled
- 2 cans of diced tomatoes (14.5 oz)
- 1 bay leaf
- 1 tsp Kosher salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tsp Italian seasoning
- 2 T fresh basil
- 2 T fresh parsley
- 3 T of tomato paste
- 2 lbs of ground beef ( I use 85% meat to 15% fat from Butcher Box)
- spiraled zucchini noodles
Directions:
- In a small sauce pan, heat up stock
- Dice the carrots, celery, onion, and garlic
- Heat olive oil in dutch oven
- Sautee vegetables
- Add salt and pepper.
- Add ground beef and slowly sauté until browned
- Add tomato paste and cans of diced tomatoes
- Add Italian seasoning and red pepper flakes
- Let sauce simmer for 30 minutes to 1 hour. If it needs to be thinned out, ladle in a bit of chicken stock
- Chop parsley
- Tear basil and put on top of sauce along with parsley
- Add sauce to the top of the spiralized zucchini noodles. The heat of the sauce will wilt spiralized noodles a bit.
- Add a drizzle of extra virgin olive oil on top
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