creamy bolognese spaghetti {clean eats}

I’m nothing even remotely close to being Italian, but it is my favorite genre of food by far! Once my hubs and I began this clean eating journey in July 2015, giving up my favorites at Maggiano’s, Carrabba’s and Bella Nonna took some getting used to. But, thanks to Pinterest I was able to find a creamy (and clean!) spaghetti that has become a household favorite! In fact, I recently entertained some dear friends for dinner, including our pastor and his wife, who is ultra Italiano and has the cooking expertise to prove it. And, to my complete surprise, she loved my spaghetti! Talk about a boost of confidence for this culinary challenged Irish girl. So, turn up your Dean Martin, pop open your favorite merlot, and let’s manga!
  • 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
  1. Start by creating zucchini noodles, or “zoodles,” by peeling the zucchini and using either a mandolin or a spiral vegetable cutter. Set zoodles aside.
  2. Cook the ground bison and set aside.
  3. Dice the onion and mince the garlic. Cook together in a skillet with olive oil over medium-low heat until onions are transparent.
  4. 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.
  5. 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.
  6. Add the maple syrup and continue to stir until combined.
  7. 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.
  8. Add the ground bison and stir until combined with sauce.
  9. Add the fresh spinach and gently stir it into the sauce until wilted.
  10. 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.


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