BOLOGNESE WITH ZUCCHINI NOODLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with the olive oil over medium-high heat. Add the ground beef with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.
- With a slotted spoon, remove the browned meat from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce. Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, chile flakes and ground beef back in. Simmer for about 30 minutes.
- While the sauce is simmering, bring a large pot of salted water to a boil. When you have 5 minutes left for the sauce, drop the zucchini into the boiling water and give it a stir so it doesn't stick. When the noodles are cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain.
- Stir the zucchini noodles into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and parsley and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.
BOLOGNESE ZUCCHINI NOODLES
Yummy and super easy to make Bolognese zucchini noodles!
Provided by Chen Abramovich
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pan over medium heat. Add mushrooms, bell pepper, onion, and carrot; saute until browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
- Cut cherry tomatoes in half and add to the meat. Pour in vodka sauce and reduce heat to low. Add zucchini noodles, baby spinach, salt, and pepper. Cook and stir until spinach has wilted, zucchini is tender, and sauce is heated through, about 5 minutes. Add oregano and basil.
- Sprinkle Parmesan on top and serve.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 29.1 g, Cholesterol 73.2 mg, Fat 25.3 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 8.6 g, Sodium 630.3 mg, Sugar 16.6 g
ZUCCHINI 'NOODLES'
A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.
Provided by Becka
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 10.4 g, Cholesterol 4.4 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 1361.8 mg, Sugar 5.2 g
QUICK PASTA BOLOGNESE WITH ZUCCHINI
Make Quick Pasta Bolognese with Zucchini for a tasty dish when you're short on time. See why this popular pasta Bolognese is loved by adults and children!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook meat with onions in large nonstick skillet on medium heat 7 min., stirring occasionally. Add zucchini; cook 5 to 6 min. or until meat is done and vegetables are crisp-tender, stirring frequently. Stir in pasta sauce and 1/2 cup cheese; cook and stir 2 to 3 min. or until heated through.
- Drain pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with parsley and remaining cheese.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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