Paleo Dinner Recipes
Tasty Beef and Zoodles Bolognese
PREP/COOK TIME: 1 hour
This hearty beef and bacon Bolognese sauce includes garlic, vegetables and oregano. It is made on the stove and simmered gently to soften the flavors in there. We are serving this with zoodles, or zucchini noodles (a great paleo staple) for a delicious and very well-balanced dish which all the family will love.
This spaghetti alternative is simple to make and very tasty. You will need a spiralizer to cut the zucchini into long thin spaghetti-like pieces. Although some people boil the zoodles, we prefer to sauté them in a little lard or butter so they retain more of their crispness. This recipe makes 4 servings.
Ingredients:
1/2 lb ground grass-fed beef
2 tablespoons chopped bacon
2 minced garlic cloves
1 chopped small red onion
1 diced celery stalk
1 diced carrot
1/2 teaspoon dried oregano
1 tablespoon tomato paste
28 oz chopped tomatoes (fresh of canned)
1 bay leaf
Lard or butter, as needed
Salt and black pepper, to taste
2 large spiralized zucchini
Method:
Melt a tablespoon of lard or butter in a large, heavy pot, then add the beef and bacon and cook for 5 minutes. Remove the beef and bacon with a slotted spoon and set to one side.
Now add the garlic, onion, celery, carrot and oregano to the pot and cook for 5 minutes or until everything is tender. Stir in the beef and bacon, along with the tomato paste, canned tomatoes and bay leaf. Grind in some salt and black pepper. Simmer gently for 40 minutes.
About 5 minutes before the end of the Bolognese sauce cooking time, you can melt another tablespoon of lard or butter in a second pot, then add the zucchini. Cook gently, stirring frequently with a wooden spoon, until crisp-tender. Serve the zoodles hot with the Bolognese sauce.
- ½ lb ground grass-fed beef
- 2 tablespoons chopped bacon
- 2 minced garlic cloves
- 1 chopped small red onion
- 1 diced celery stalk
- 1 diced carrot
- ½ teaspoon dried oregano
- 1 tablespoon tomato paste
- 28 oz canned tomatoes
- 1 bay leaf
- Lard or butter, as needed
- Salt and black pepper, to taste
- 2 large spiralized zucchini
- Melt a tablespoon of lard or butter in a large, heavy pot, then add the beef and bacon and cook for 5 minutes. Remove the beef and bacon with a slotted spoon and set to one side.
- Now add the garlic, onion, celery, carrot and oregano to the pot and cook for 5 minutes or until everything is tender. Stir in the beef and bacon, along with the tomato paste, chopped tomatoes and bay leaf. Grind in some salt and black pepper. Simmer gently for 40 minutes.
- About 5 minutes before the end of the Bolognese sauce cooking time, you can melt another tablespoon of lard or butter in a second pot, then add the zucchini. Cook gently, stirring frequently with a wooden spoon, until crisp-tender. Serve the zoodles hot with the Bolognese sauce.
