Beef and Bacon Bolognese over Zucchini "Noodles"
Ingredients
- 2 zucchini
- 4 slices bacon, chopped
- ½ lb ground beef
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- ½ cup finely chopped onion
- 3 cloves garlic, minced and divided
- ¼ cup dry red wine
- 1 (14.5-oz) can diced tomatoes
- ½ cup unsweetened coconut milk
- 2 Tbsp chopped fresh flat-leaf parsley
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp extra virgin olive oil
Instructions
- Cut zucchini into noodles using a spiralizer. Or cut lengthwise into slices. Stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Cook bacon in a Dutch oven over medium heat until crisp. Drain on paper towels, reserving 1 Tbsp drippings in pot.
- Cook beef, carrot, celery, onion, and 2 cloves minced garlic in hot drippings over medium heat until beef is browned and crumbly; drain and return to pot.
- Add wine, and cook 1 minute. Add tomatoes and coconut milk; bring to a boil, reduce heat, and simmer 15 minutes. Stir in parsley.
- Cook zucchini, 1 clove minced garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 3 minutes, stirring often. Serve bolognese over zucchini noodles.
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