As far as I was concerned in college, bolognese was nothing more than browned ground beef drowned in tomato sauce. It was quick and easy to plop on top of a plateful of spaghetti, and it tasted pretty good. It was never as good as what I got in Italian restaurants, but in all honesty I was too busy and/or lazy to figure out what I was missing.
Lately, however, I have been craving pasta and Brent suggested we learn to make bolognese. So, I did some research and found a wide variety of approaches in cookbooks and on the internet. Some of my results: the meat was not always just ground beef (some recipes even included pancetta!), some recipes included wine, and just about every recipe used a different mixture of herbs and spices. Traditionally, bolognese is named after its rumored birthplace, Bologna, Italy, and is often also called ragù alla bolognese or just simply ragù (like the commercial brand). Dating back to at least the late 18th Century, this is a hearty sauce that comes with an interesting history.
We hope you enjoy our rendition of bolognese over zoodles or other veggies!
After helping some family members chop up mushrooms, onions, and bell pepper for their lasagna preparation, Heather mentioned that her hands smelled like pizza. As we, mostly I, used to spend a lot of late nights eating the better part of a supreme pizza and maybe also some wings, pizza is something that I hold near and dear to my heart and stomach. Her statement made me realize most of the awesome things on pizza are meat and vegetables, not the other stuff! With a little bit of ingenuity we were able to recreate the pizza taste without the grains or cheese. This also inspired another recipe, but you’re all going to have to wait for that one.
2 yellow squash (peeled
14 oz container of pizza sauce
1 cup diced yellow onion
1 cup diced mushrooms
1 cup diced bell pepper
1/4 cup sliced black olives
4 crushed garlic cloves
1 tsp coconut oil
Heat onions and garlic in a medium heat pan with coconut oil until onions are translucent.
Add in mushrooms, onions, and black pepper and mix thoroughly for 3-5 minutes.
Add in ground sausage and zoodles
and mix for 2 minutes. Our sausage is precooked, so of course add time to cook through if sausage is raw.
Add pizza sauce and stir until heated through.
Serve and enjoy! You can now satisfy that pizza hankering without feeling destroyed from the grains and dairy the next day.
[Updated September 12, 2013]
These chicken parm bites are something that Heather came up with back in June of 2012, very early into our real food journey. Lucky for us, we had started this blog, so the recipe was kept documented. Unlucky for us, we were very new with our presentation, so neither our directions or pictures were especially helpful.
Another win in our favor is that we have since made great friends in the community who led us to take better pictures and inspired us to do better work. As this is one of our favorite recipes, we updated it recently to share with you. This is absolutely fabulous, and I think you will really like it. These little “parm poppers” are delicious on their own, but definitely are well suited to the zoodles and red sauce. I would gather you could likely use this wash and coating on larger cuts of chicken as well, but we haven’t tried it just yet. Either way, we hope you’ll love this creation. Let us know what you think!