Zucchini Pasta Bolognese

Zucchini Pasta Bolognese - a comfort food at its best—rich, satisfying, and made with simple, wholesome ingredients.

Ingredients:

2 tbsp olive oil

140g red onions, sliced

4 garlic cloves, sliced

3 fresh oregano sprigs

2 tsp ground coriander

1 tsp ground smoked paprika

1½ tsp coarse sea salt

2 tsp ground black pepper

¼ tsp Cameroonian pepper

400g fresh plum tomatoes

205ml water

2 tbsp tomato puree

2 tbsp Worcestershire sauce

⅛ tsp baking soda (to reduce acid reflux)

400g 100% grass fed ground bison

315g zucchini

15g cilantro leaves

A few parsley leaves for garnish

https://youtu.be/hm3Lmjr2ez0

Directions

1. Turn the zucchini to spirals using a spiralizer or a julienne peeler.

2. Turn on heat source to medium-high and place a large cast iron skillet on it

3. To the skillet, add in the olive oil, red onions, garlic, fresh oregano sprigs, ground coriander, ground smoked paprika, coarse sea salt, ground black pepper and Cameroonian pepper, stir and sauté for 7 to 8 minutes to caramalize the onions.

4. Score the tomatoes and/or cut them into smaller chunks and add them to the skillet. Stir and let the tomatoes release their juices and cut for 5 to 6 minutes.

5. Next stir in the water, tomato puree, Worcestershire sauce and baking soda then mash in the ground bison and let it cook for 8 to 10 minutes until all the meat is cooked.

6. Fold in the spirilized zucchini and cilantro leaves and taste to adjust seasonings.

7. Boil pasta according to packaging instructions then drain the pasta.

8. Serve some pasta with some bolognese sauce and garnish with chopped parsley and feast passionately.