Zoodles with Bolognese SauceAdd To My Recipes
4 large or 6 medium zucchini or yellow squash, julienned
Gefen Table Salt, for sprinkling
pinch of coarse black pepper
2 cloves garlic, crushed, or 2 cubes frozen garlic
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
20 ounces baby bella mushrooms, finely diced
4 ounces shiitake mushrooms, finely diced
1 teaspoon Gefen Table Salt, plus additional for sprinkling
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup red wine
15 ounces Tuscanini Tomato Sauce
For the Bolognese
Grease a large sauté pan with nonstick cooking spray and heat over medium heat. Add onion and garlic and season with salt. Cover, lower heat, and cook for five minutes.
Add carrots and celery and cook an additional three to five minutes.
Add mushrooms and cook over low heat until mushrooms shrink and are deeply browned, about 20–24 minutes.
Season with salt, thyme, and oregano. Add red wine and cook for two to three minutes to let alcohol evaporate. Add tomato sauce and cook until sauce thickens, about 10 minutes.
For the Zoodles
Toss zucchini with salt, pepper, and garlic and divide between four bowls.
Microwave for three minutes. Top with bolognese sauce and serve.
Note: This recipe provided with permission from kosher.com.
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