Zoodles with Bolognese Sauce

There is nothing quite like spaghetti with a rich and savoury Bolognese sauce. I mean, hello comfort food! And I don't know about  you but I was obsessed with Zoodles as a kid. Of course, I'm not talking about the beautiful spirals of zucchini noodles pictured above. I'm talking about the overly processed, animal shaped, sugar laden, canned tomato pasta.  While this recipe couldn't be further from the zoodles I grew up with, the fact that I can still say that I had zoodles for dinner brings a nostalgic smile to my face. 

Ingredients 

• 4 medium sized tomatoes
• 2 red bell peppers
• 1 head of garlic
• 1 lb ground beef
• 1 medium sized onion, diced
• 1 cup cremini mushrooms, sliced
• 2 cups spinach
• 1/4 cup fresh basil, roughly chopped
• 1 tsp oregano
• Sea salt and pepper to taste
• Avocado oil for roasting

 
Preheat oven to 375 degrees

1. Cut tomatoes and peppers into quarters and toss with avocado oil
2. Spread tomatoes, peppers and garlic (whole head, unpeeled) on baking sheet, bake for 30 minutes, flipping once
3. Sautee onions and mushrooms, set aside
4. Brown ground beef and add cooked onions and mushrooms
5. Once vegetables are done, peel garlic and place tomatoes, peppers, and garlic into a food processor or blender, blend until smooth
6. Add vegetable mixture to beef and mix in spinach, basil, and oregano. Mix until well combined.
7. Serve over zucchini noodles or spaghetti squash.

Note: This recipe freezes very well so double or triple it so that you have some delicious sauce at the ready for those busy days.