This is a very comforting recipe that is very special to me. My mom used to make this bolognese sauce when I was younger and to this day, it is still one of my favorite meals. I love the combination of beef and mushrooms. The flavors are impeccable! The cinnamon in this recipe is optional but I personally think it adds such a nice twist and brings out the Greek in me!:) I also added green bell pepper for extra kick and instead of serving the bolognese with spaghetti, I serve it over zucchini noodles.
Hearty Bolognese with Zucchini Noodles
- 2 tbsp extra-virgin olive oil
- 1 lbs grass-fed beef
- 1 tsp cumin
- 1/4 – 1/2 tsp cinnamon
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp red crushed pepper
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- 1/2 green bell pepper, finely diced
- 8 baby portobello mushrooms, diced
- 1 jar tomato sauce (I like Rao’s or Cucina Antica)
- 2 tbsp parsley, chopped
- cooking spray (coconut or olive oil)
- 6 medium zucchini, spiralized
- shredded cheese (optional)
- STEP 1. Heat 1 tablespoon of olive oil in a medium pan. Add the beef, cumin, cinnamon, sea salt, black pepper and red crushed pepper. Mix well with a wooden spoon, making sure to break up the meat. I like to use two wooden spoons to break up the meat into tiny pieces. Cook for about 5 minutes, until browned and turn off heat.
- STEP 2. In a medium pot, heat 1 tablespoon of olive oil. Add the onion, peppers, garlic and cook for 2-3 minutes, until translucent. Stir in the mushroom and continue cooking another 2 minutes.
- STEP 3. Add the meat mixture, tomato sauce and bring to a boil. Reduce heat to a low simmer and cook for 15 minutes. Add in the parsley and turn off heat.
- STEP 4. Spiralize the zucchini into noodles and trim with kitchen scissors.
- STEP 5. Heat a large skillet over medium heat and lightly spray with cooking spray. Sauté the zoodles for about two minutes, until tender but not too soft. Drain any excess liquid and serve with bolognese.