BOLOGNESE WITH COURGETTE NOODLES

BOLOGNESE WITH COURGETTE NOODLES

This is a really delicious recipe.  You could add in some coconut butter to add some creaminess instead of the almond milk which also tastes good.  I also like to add in 1 tsp turmeric or cumin.  

BOLOGNESE SAUCE:

1 onion, diced

1 large carrot, diced

Handful of sliced mushrooms

1/4 fennel bulb, diced

115g/4 oz 85% lean ground beef

115g/4 oz ground pork

240ml/1 Cup dry red wine

1 jar (400g) tomato sauce or chopped tomatoes

120ml/1/2 Cup milk or unsweetened almond milk

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

COURGETTE LINGUINE:

4 medium courgettes, cut into linguine-style "noodles" using slicer or sharp knife (discard seeded section)

2 tbsp extra virgin olive oil

Parmesan, shaved (optional)

Directions

Heat oil in large pot over medium heat.  Add onion, carrot, mushrooms, and fennel.  Cook, stirring, until golden brown, about 3 minutes.  Add meats and stir to break up clumps, and cook until no longer pink, 4 minutes.  Add wine, increase heat to high, and cook until reduced by half, 2 to 3 minutes. Add sauce, milk, herbs, and 1/2 tsp sea salt.  Bring to a simmer and reduce heat to low. Cook, partially covered, stirring occasionally, until thick, 30 to 45 minutes.  Bring a pan of water to a rolling boil in a large pot, add courgette and cook, stirring, until crisp-tender, about 30 seconds.  Drain in colander. Transfer courgette to large bowl, drizzle with oil, and season to taste.  Divide courgette among 4 bowls, top each with 1 cup of the sauce, and sprinkle with cheese (if using).