Zucchini Pasta with Super Simple Bolognese Sauce

Posted by in Beef, Paleo, Paleo Diet, Recipes

When people decide to make healthier food choices, one of the things I hear most often is that they could NEVER let go of their beloved pasta.  I get it; carbs are delicious and extremely addictive.  Well I have good news for you: you can still indulge without all of the bad stuff!

Whenever people consult me about making healthier food choices, I’m all about recommending some great, delicious substitutions.  And I’m not talking about that gross gluten free, fat free, taste free crap you buy in a box.  I’m talking about veggies turned into “pasta”!

Check out this recipe to make zucchini pasta with a super simple Bolognese sauce!

– 2 lbs ground Italian sausage
– olive oil
– 2 yellow onions, diced
– 5 garlic cloves, minced
– 1 28 oz can of crushed tomatoes
– 2 tablespoons fresh oregano
– salt/pepper to taste
– 2 medium zucchinis (use one per serving)
– 3 garlic cloves, minced
– olive oil
– salt

I love living next to the Italian Market in Philadelphia. I found these cans for $1/piece!

 To make the Bolognese sauce: 
1. Dice the onions and mince the garlic.
2. Heat pan on medium heat and saute onions with garlic until the onions are translucent.
3. Add the ground sausage and saute until cooked through (make sure the meat is no longer pink!).
4. Add the can of crushed tomatoes and stir everything together thoroughly .
5. Let the sauce simmer for a good 20-30 minutes under low heat and add the oregano.  Make sure you remove the oregano leaves from the stems before adding to the sauce 🙂
6. Stir and simmer for another 10 minutes.
7. Serve on top of the zucchini noodles

There are few things that smell better than onions and garlic sauteed in olive oil

To make the zucchini pasta: 
1. While the sauce is cooking, peel the zucchini and either use a julienne peeler or spiral vegetable slicer to make noodles.
2. This step is optional: mince 3 garlic cloves and saute with some olive oil in a deep pan for a minute.  Add the zucchini noodles and continuously stir to coat the noodles with the garlic.  Make sure not to cook for more than 1-2 minutes or the noodles will get soggy!
3. Serve the noodles with the sauce.

My MIU julienne peeler is one of my favorite tools in the kitchen


Zucchini noodles!


The finished product! Feel free to add some freshly grated Parmesan cheese 🙂