Zucchini Noodles with Bolognese Sauce
- 2 large zucchinis, cut with vegetable spiralizer
- 1 bunch thyme, tied in a bundle
- 3 bay leaves
- 4 cup mushroom broth
- 18 Ounce tomato paste
- 1 Pound ground pork
- 1 Pound ground beef
- 4 Tbsp extra virgin olive oil kosher salt
- 8 Ounce baby bella mushrooms, washed and chopped
- 4 cloves garlic
- 3 ribs celery, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- kosher salt
- In a food processor, puree the onions, carrots, celery, garlic and mushrooms into a coarse paste. In a large pan over medium heat, coat a pan with oil.
- Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and the veggie paste starts to become brown and fragrant, about 20 minutes. This is an important step and shouldn't be rushed, this is where a lot of flavors develop.
- Add the ground pork and beef and season again with salt. Brown the meat, allowing to cook for another 15-20 minutes. This step is also where tons of flavor develops, so don't rush it.
- Once the meat has cooked, add the tomato past and cook another 4-5 minutes. Add the mushroom brown and cook until the liquid has reduced by half.
- Add about 4 cups of water to the pan. Toss the bay leaves and thyme buddle and stir to combine everything.
- As the water evaporates you will gradually need to add more water, about 2 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. The continually reducing of water, again, builds big flavors in the sauce.
- Stir and taste frequently, seasoning with salt as needed.
- Simmer for 2-3 hours, adding water as described above.
- To serve, pile a dish with the zucchini noodles and top with the hot bolognese.
- Serve immediately.
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