Name: Zoodle Bolognese
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3/4 cup shredded carrot (about 1 large carrot); 1/2 cup grated white onion; 1 pound ground beef (80/20); 8 ounces ground breakfast sausage; 5 cloves garlic, minced; Kosher salt and freshly cracked black pepper; 1/2 cup good red wine; One 28-ounce can crushed tomatoes; One 8-ounce can tomato paste; 1/4 cup fresh basil, minced, plus more for garnish; 1 tablespoon dried oregano; 1/2 teaspoon crushed red pepper; 1 cup half-and-half; 1/4 cup shaved Parmesan, plus more for garnish; 7 1/2 cups zoodles (zucchini noodles)

Directions

Watch how to make this recipe.

In a large skillet, heat the olive oil on medium-high heat. Add the carrots and onions and cook until the onions are translucent, about 5 minutes. Add the beef and sausage, breaking it up with a wooden spoon so there are no big pieces, and cook until no longer pink, about 10 minutes. Add the garlic and saute for 1 minute. Season generously with salt and pepper.
Deglaze with the wine and cook for 2 minutes. Stir in the crushed tomatoes, tomato paste, basil, oregano and crushed red pepper, reduce the heat to medium and cook for 3 minutes. Stir in the half-and-half and Parmesan, reduce the heat to low, cover and cook for 3 minutes.
Add the zoodles to a serving dish and top with the sauce. Serve immediately in pasta bowls and garnish with more Parmesan and basil.