Healthy and tasty without the guilt – Whole30 & Paleo Approved
Zoodle Bolognese Spiralizer Recipe
Sauce Prep Time: 15 minutes
Sauce Cook Time: 4-5 hours
Noodle Prep Time: 10 minutes
Noodle Cook Time: 2 minutes
I have recently discovered the amazing power of a spiralizer – during Whole30 this handy gadget will be a lifesaver. You can use it to make noodles, or to slice up veggies for salads. My brain totally thought that I was eating pasta!
Unfortunately, this recipe is not fool-proof and it took me a few tries to perfect it. Scroll down to the “tricks for perfection” to avoid making the same mistakes.
- Slow Cooker or 8 quart Pot – you can simmer the sauce on your stove top if you do not have a slower cooker. If you are using your stove, make sure to put the sauce into a very deep pot so that it doesn’t splatter tomatoes all over the kitchen.
- Sharp knife (I use this set)
- Measuring spoons & cups
Feel free to adjust the veggies to personal preference and taste the sauce (before putting in the raw meat)
- 1 red bell pepper
- 4 medium carrots
- 3 vine tomatoes
- 1 large yellow onion
- Fresh basil or cilantro for flavor (optional)
- 1 tube (5.3 oz) tomato paste – I used the 365 Wholefoods brand but check your labels
- 1 box (28 oz) tomato puree or strained tomatoes – Pomi or San Marzano are good options but check your labels
- 1 1/2 pounds ground meat – I used a mix of 3/4 lb lean ground turkey breast and 3/4 lb lean beef from the butcher station at Wholefoods
- 1/2 cup Imagine organic free range chicken broth
- 2 tbsp olive oil
- 1/2 tbsp garlic powder
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/8 tsp chili powder
- 1/2 tsp black pepper
- Chop the carrots, red bell pepper, tomatoes, and onion into small pieces. I use the larger square plate of my handy dandy food chopper for everything except the carrots. Add to the slow cooker
- Add the chicken broth, tomato paste, and tomato puree to the slow cooker
- Add the olive oil, garlic powder, Italian seasoning, salt, chili powder, and black pepper
- Stir and taste to adjust for preferences
- Roll pieces of the ground meat into balls of around 2 tbsp and place into slow cooker. Don’t worry if this is not exact – you will be mashing these balls into pieces when they are cooked.
- Cook on low for 4-5 hours
- Since I know that there will be have leftovers, this is the part where I usually use a ladle to transfer my sauce to a large tupperware
- Using a potato masher or fork, break apart the ground meat balls so they are consistently distributed in the sauce
- Refrigerate, freeze, or enjoy immediately
If the finished product is too watery, you can quickly cook off some of the water in a pot on the stovetop.
- Spiralizer – using the larger double triangle blade
- Sharp knife
- Large skillet
- 1 large bowl or plate
- 5 Zucchinis
- Garlic powder or salt to season the noodles
- Avocado Oil or Olive Oil to coat the pan
Tricks for Perfection – common mistakes and easy ways to avoid them.
Sauté too long and your noodles will be mushy. Don’t drain the water and your noodles will be watery. Too much sauce and your noodles will disappear in the sauce.
- Wait for your pan to get to high heat before placing the noodles in
- Don’t sauté for more than 2 minutes or the noodles will get mushy, we just want them to loosen up a bit but not cook. Seriously – set your timer for 2 minutes and remove the pan from heat as soon as the time is up
- Don’t serve immediately – transfer the noodles to a strainer and let them drain out the excess liquid for about 10 minutes
- Start with a ratio of 70/30 noodles to sauce and then adjust for taste
- If you have too many raw noodles, sauté them in waves so that your pan does not overflow and they can heat evenly
- Only sauté what you are going to eat for that meal, keep the rest raw until you are ready for it
- Leftovers taste delicious, but keep the zoodles and sauce separate until you are ready to heat them up
- Give your zucchinis a good rinse to remove any debris left over from the store. You will not be peeling them.
- While the zucchinis dry off, set up your spiralizer with the second largest triangles. If you want thinner noodles, you can use one of the smaller triangle blades. You will want a big bowl to catch the noodles as they come out.
- Slice off one end of the zucchini and attach it to the blade part of your spiralizer.
- Spiralize each of your zucchinis
- Coat the bottom of your pan with your choice of oil and turn it on to high heat
- When the pan is hot, throw on enough noodles to fill the pan.
- Sprinkle the noodles with garlic powder or salt
- Toss the noodles frequently for two minutes and then remove from heat
- Transfer the noodles into a large bowl lined in paper towels to pick up the excess moisture
- Combine with the sauce, and serve. Garnish with cilantro or basil for taste (or for that Instagram pic)
Live your life & enjoy.