Zucchini Noodles Bolognese

Ingredients:

• 4 medium zucchinis
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork
• 1 can (14 oz/400g) crushed tomatoes
• 1/4 cup (60ml) tomato paste
• 1/2 cup (120ml) beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Wash the zucchinis thoroughly. Trim off the ends, then use a spiralizer to make zucchini noodles. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add the ground beef and pork to the skillet. Break up the meat with a spoon and cook until browned, about 5-7 minutes.
4. Stir in the crushed tomatoes, tomato paste, beef or vegetable broth, dried oregano, and dried basil. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce the heat to low. Let the sauce simmer for about 20-25 minutes, stirring occasionally, until it thickens slightly.
6. While the sauce is simmering, heat a separate skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, tossing gently, until they are just tender. Be careful not to overcook them, as they can become mushy.
7. Once the sauce has thickened and the zucchini noodles are cooked, remove the skillet from the heat. Serve the Bolognese sauce over the zucchini noodles.
8. Optionally, garnish with grated Parmesan cheese and fresh basil leaves before serving.

If you want to freeze the Zucchini Noodles Bolognese for later use, follow these steps:

1. Allow the cooked Bolognese sauce to cool completely at room temperature.
2. Once cooled, transfer the sauce to freezer-safe containers or resealable freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion during freezing.
3. Seal the containers or bags tightly to prevent freezer burn and place them in the freezer.
4. Label each container or bag with the date of freezing for easy identification.
5. Store the frozen Bolognese sauce in the freezer for up to 3 months.

When you’re ready to enjoy the frozen Zucchini Noodles Bolognese:

1. Thaw the frozen sauce in the refrigerator overnight.
2. Reheat the thawed sauce in a saucepan over medium heat until heated through.
3. Meanwhile, prepare fresh zucchini noodles according to the instructions in the recipe.
4. Serve the reheated Bolognese sauce over the freshly cooked zucchini noodles.
5. Optionally, garnish with grated Parmesan cheese and fresh basil leaves before serving.