BOLOGNESE SAUCE
1 pound Spiralized Zucchini
2 tbs. olive oil
2 slices bacon, cut into 1/2 inch pieces
1/2 large onion, minced
1/2 clove garlic, minced
8 ounces ground chuck
3 ounces ground pork
4 ounces fresh mushrooms, sliced
1 stalk celery, chopped
1 carrot, shredded
1/2 (28 ounce) can Italian Plum tomatoes
2 ounces tomato sauce
4 tbs. white wine
4 tbs. chicken stock
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt, pepper to taste
Cook your zucchini pasta in boiling water for 3 to 4 minutes, drain and keep warm. Warm olive oil and sauté bacon, onion and garlic until bacon is brown and crisp. set aside. In a large saucepan, brown the beef and pork. Drain away excess fat, Stir in the bacon//garlic/onion mixture along with the mushrooms, celery, tomatoes, tomato sauce, wine, stock, basil and oregano, salt and pepper. Cover the pan, reduce heat and simmer for one hour, stirring occasionally. Serve over your zucchini "zoodles".
recipe submitted by Edith Weil
For nutritional values, click here
1 pound Spiralized Zucchini
2 tbs. olive oil
2 slices bacon, cut into 1/2 inch pieces
1/2 large onion, minced
1/2 clove garlic, minced
8 ounces ground chuck
3 ounces ground pork
4 ounces fresh mushrooms, sliced
1 stalk celery, chopped
1 carrot, shredded
1/2 (28 ounce) can Italian Plum tomatoes
2 ounces tomato sauce
4 tbs. white wine
4 tbs. chicken stock
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt, pepper to taste
Cook your zucchini pasta in boiling water for 3 to 4 minutes, drain and keep warm. Warm olive oil and sauté bacon, onion and garlic until bacon is brown and crisp. set aside. In a large saucepan, brown the beef and pork. Drain away excess fat, Stir in the bacon//garlic/onion mixture along with the mushrooms, celery, tomatoes, tomato sauce, wine, stock, basil and oregano, salt and pepper. Cover the pan, reduce heat and simmer for one hour, stirring occasionally. Serve over your zucchini "zoodles".
recipe submitted by Edith Weil
For nutritional values, click here
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