Nyrstar Clarksville Health & Wellness Magazine - Issue 10, October 2016

HEALTH & WELLNESS
19
Serves 6 239 Calories
I
’ve literally been making them so much lately
because they practically go with everything! Well
since I was craving spaghetti (yet again), I figured
I’d share with you my favorite way to make s simple
bolognese sauce and pair it with none other than,
yes, zoodles. This recipe is basically a variation of
my tomato sauce, but with a few minor adjustments.
The best part is this entire recipe takes about 30
minutes from start to finish! Perfect dish for a quick
and easy weeknight meal.
If you’re still on the fence about purchasing a spiralizer,
I’m here to tell you to just DO IT. Seriously you
won’t be disappointed and then you can make these
or even these!
Zoodles don’t take long to cook AT ALL and I prefer
mine ‘al-dente’ just like I do my pasta, so I saute
them with a touch of olive oil and garlic in a skillet
just to cook them through and add some flavor –
about 2 to 3 minutes max. I do this while my sauce
is simmering nicely on the stove and is ready to
serve. Top with fresh basil and enjoy!
INGREDIENTS
For the Zoodles:
• 6 medium zucchini, spiralized
• 1-2 Tbsp olive oil
• 1 clove garlic, minced
For the Bolognese Sauce:
• 1 Tbsp olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 lb. ground turkey or ground beef
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• ½ cup dry red wine
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 bay leaves
• Fresh basil, chopped as garnish
INSTRUCTIONS
1. Spiralize your
zucchini and set aside
on paper towels so that any
excess water is soaked up. Feel
free to sprinkle with a little salt to help with
this.
2. Drizzle olive oil in a large saucepan over medium-high heat and
saute onion, celery and garlic until fragrant, about 3 minutes. Add
ground turkey (or beef) and cook until crumbled and brown, draining
excess liquid as necessary.
3. Add remaining ingredients and bring to a boil then reduce heat and
simmer for about 30 minutes.
4. For the zoodles, drizzle olive oil in a large skillet over medium-high
heat and saute garlic until fragrant. Add zucchini noodles and cook for
about 1 to 2 minutes until tender. *If you didn’t already add salt while
the water was getting soaked up feel free to sprinkle a little on them
now for flavor.
5. Top zucchini noodles with the bolognese sauce, serve and enjoy!
Nyrstar Health & Wellness Newsletter | October 2016