Paleo Penne Bolognese
Elevate your pasta night with this hearty and wholesome Paleo Penne Bolognese, a grain-free twist on the classic Italian dish. This recipe swaps traditional pasta for fresh zucchini noodles, creating a light yet satisfying base for the rich and savory bolognese sauce. The sauce is slow-simmered with tender ground beef, aromatic garlic, and a medley of carrots, celery, and onions, all infused with the bold flavors of red wine, crushed tomatoes, and fragrant Italian herbs. Ready in just under an hour and packed with nutritious ingredients, this paleo-friendly dish is perfect for those seeking a comforting, gluten-free, and low-carb dinner option that doesn't compromise on flavor. Garnish with fresh parsley and serve it piping hot for an indulgent meal that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 medium, finely chopped carrot
- 1 finely chopped celery stalk
- 1 pound ground beef
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.25 cup, chopped fresh parsley
Instructions
Start by preparing zucchini noodles using a spiralizer, mandoline, or julienne peeler. Set the noodles aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add minced garlic, carrots, and celery to the skillet. Stir and cook for an additional 5 minutes until the vegetables are softened.
Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned, about 8-10 minutes.
Drain any excess fat from the skillet and return it to the heat. Stir in the crushed tomatoes, tomato paste, and red wine.
Add dried oregano, dried basil, salt, pepper, and the bay leaf. Stir everything well and bring the mixture to a simmer.
Reduce the heat to low, cover, and let it simmer gently for 30-40 minutes, stirring occasionally, until thickened and fragrant.
During the last 5 minutes of cooking, add the zucchini noodles to the sauce and toss to coat. Cook until the noodles are just tender.
Remove the bay leaf, adjust seasoning to taste, and garnish with freshly chopped parsley before serving.
Serve hot and enjoy a satisfying paleo-friendly Italian dinner.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 9701 mg | 422% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 92.2 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5614 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
