- 2-3 medium sized zucchini
- 1 lb. ground bison
- 1 Tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 3 large tomatoes, diced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp tomato paste
- 1 Tbsp pure maple syrup
- 2 Tbsp soft goat cheese
- 1 bag or container of fresh spinach
- Start by creating zucchini noodles, or “zoodles,” by peeling the zucchini and using either a mandolin or a spiral vegetable cutter. Set zoodles aside.
- Cook the ground bison and set aside.
- Dice the onion and mince the garlic. Cook together in a skillet with olive oil over medium-low heat until onions are transparent.
- Add the diced tomatoes (with juices), dried oregano, dried basil, salt, and pepper to the skillet with the onions and garlic. Stir to combine all ingredients well.
- Add the tomato paste with about a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
- Add the maple syrup and continue to stir until combined.
- Reduce heat to low and add the goat cheese. Whisk the cheese into the sauce until melted and combined. The sauce should look creamy and have an orange-ish pink look to it.
- Add the ground bison and stir until combined with sauce.
- Add the fresh spinach and gently stir it into the sauce until wilted.
- Now, transfer the bolognese sauce to a stock pot on medium heat and add the zoodles. Stir the zoodles into the sauce until completely coated and softened. Add salt & paper to taste.
This photo does NOT do it justice, but I forgot to photograph it as I was making it. So iPhone to the rescue. :) (And, I used well seasoned ground turkey in this one instead of beef!)
You will be so delighted with the flavor, and with how great you feel since it’s a clean eating recipe! Viva Italia!
*Recipe adapted from Budget Bytes.