Serves: 6 Servings
For the Zoodles: 5 medium zucchini, spiralized
2 tbsp avocado oil
2 garlic cloves, minced
For the Bolognese Sauce: 1 tbsp avocado oil
1 onion, chopped
3 cloves garlic, minced
1 lb. ground turkey or ground beef
1 (28 oz) can crushed tomatoes
1 stalk celery, chopped1 (6 oz) can tomato paste ½ cup dry red wine
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. salt
Spiralize zucchini and set aside onto clean dish towel so that any excess water is soaked up.
Pour 1 tbsp of avocado oil into sauce pan and sauté chopped onion, garlic and chopped celery for about 3-4 minutes.
Add ground turkey (or beef) and cook until crumbled and brown.
Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.
For the zoodles pour avocado oil in a large skillet over medium-high heat and saute with minced garlic.
Add zucchini noodles and cook until tender, which will be around 2-3 minutes.
Add any extra pink salt if wanted to taste.
Dish bolognese sauce onto zoodles and enjoy!