Zoodles with Italian Sausage, Beef and Tomato Sauce
Serving Size: 10people
This recipe uses home spiralized zucchini noodles topped with a simple meat sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.
Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
Rinse zoodles then squeeze them gently to remove excess moisture.
When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
Turn heat to low, add olive oil, kosher salt, and pepper to taste.
For the meat-tomato sauce:
Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
Add the Kosher salt and the white wine. Cook until the wine has evaporated.
Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.
Reheating Instructions
Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.