Bolognese means “In The Style of Bologna,” the Italian city in northern Italy known for cuisines that makes liberal use of meats. This is a rich meat sauce that is versatile because you can use ground beef, bison, turkey or ground chicken and it will still be delicious. Also, if you need more carbohydrates that day serve it over GF pasta or rice rather than zucchini noodles (zoodles). Omit red pepper flakes if you are adverse to heat from spice. You can add a little fresh basil which is typically not part of bolognese but it adds a little freshness and if you love basil as I do- Just go for it!
2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 carrot, peeled and finely chopped
1/4 tsp red pepper
1 tsp sea salt, plus more to taste
1 lb ground bison (or substitute with beef, turkey, or chicken)
1/4 tsp freshly ground pepper, plus more to taste
4-5 medium zucchini, cut using spiral or ribbon cutter (zoodles)
1 tbsp tomato paste
1/3 cup dry red wine
1- 28oz can of Italian crushed tomatoes
1/8 tsp cinnamon
1/4 cup falt leaf parsley
Heat oil in a Dutch oven over medium high heat.
Add the onion, celery, red pepper flakes, 1/4 teaspoon salt, and black pepper. Sauté for about 5 minutes until turning golden in color.
Add your protein choice and 1/2 teaspoon salt. Brown the meat, breaking it up with the back of a wooden spoon and cook about 5-10 minutes.
Add the tomato paste and mix into the vegetables and meat. Pour in the wine and scrape the brown bits from the bottom of the pan with a wooden spoon to lift the browned bits. Cook uncovered until the wine has nearly evaporated.
Add the tomatoes, and 1/4 teaspoon salt and cinnamon. Allow the sauce to simmer uncovered for 15-20 minutes.
Taste and adjust salt and or pepper if necessary. Mix in the zoodles and cook for 5-7 minutes. Sprinkle with the parsley and serve.
Nutrition Facts (1 cup bison sauce + 1 cup zoodles): 281 calories, fat: 6g, carbs: 15.6g, protein: 16.5g