Coconut Bolognese With Zucchini NoodlesRecipe By: Adeline Waugh
Try this Coconut Bolognese With Zucchini Noodles recipe from the new cookbook, Vibrant & Pure.
Many years ago, I stumbled upon Marcella Hazan’s famous bolognese recipe in the New York Times, and I set out to emulate this famous twist sans dairy. For this recipe, you can use any kind of ground meat you’d like, red or white wine and any pasta your heart desires, though I typically serve it over zucchini (zoodles) or lentil noodles.
- 1 tbsp unsalted butter or ghee
- 4 garlic cloves, minced
- 2 cups diced onions (2 medium onions)
- 1 tsp salt
- 1 1/2 cups diced carrots (4 large carrots)
- 1 1/2 cups diced celery (4 stalks)
- 1 pound ground beef
- 1/4 tsp freshly ground black pepper
- 1 cup full-fat coconut milk (preferably culinary grade)
- 1/8 tsp grated nutmeg
- 1 cup dry wine
- 1 (28-ounce) can whole tomatoes, drained and crushed
- 1 tbsp extra-virgin olive oil
- Crushed red pepper flakes, to taste
- 4 medium zucchini
- In a large skillet or Dutch oven, heat the butter, garlic, onions, and 1/2 teaspoon of the salt over medium heat and cook until the garlic and onions are softened and translucent, about 5 minutes. Add the carrots and celery and cook until softened, about 10 minutes more.
- Increase the heat to medium-high and add the meat along with the pepper and remaining 1/2 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until browned, about 10 minutes. Add the coconut milk and nutmeg and let simmer, stirring frequently, until the coconut milk has cooked down, 5 to 10 minutes. Then add the wine and let simmer about 30 minutes more.
- Reduce the heat to low, add the tomatoes, and cook for 30 minutes to 1 hour, stirring occasionally. When you are ready to serve, drizzle in the olive oil and sprinkle with the red pepper flakes.
- To make the zoodles, either use a spiralizer or simply grab a vegetable peeler and peel the zucchini into thin noodle-like strips. Heat the noodles in a skillet over medium heat for 5 minutes prior to serving.