zucchini noodles with basic bolognese sauce

Make a noodle dish minus the wheat and gluten by swapping your traditional pasta with zucchini noodles. You can top these noodles with marinara sauce or a basic bolognese sauce. This is a GO-TO EASY Passover Chol Ha'Moed dinner the whole family can enjoy.

zucchini noodles with basic bolognese sauce

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 10 min. | Total time: 30 min.  | Serves 6-8 | Passover Friendly
INGREDIENTS/ INSTRUCTIONS
For the Sauce 1 Tbsp olive oil 1 onion, chopped 1 stalk celery, chopped 3 cloves garlic, minced 1 lb. ground veal or ground beef 1 (8 oz) can tomato sauce 2 tbsp of tomato paste 1/4 cup dry red wine 1 tsp. dried oregano 1 tsp. dried basil ½ tsp. salt ¼ tsp. black pepper 2 bay leaves Fresh basil or flat leaf parsley, chopped as garnish For the Pasta 6 medium zucchini, spiralized 2 Tbsp olive oil 1 cloves of garlic, minced Prep Tool Spiral Slicer	1.  Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt. 2. Drizzle olive oil in a large saucepan over medium-high heat and sauté onion, celery and garlic until fragrant, about 5 minutes.  3. Add ground beef (or veal) and cook until brown. Add remaining ingredients and bring to a boil then reduce heat and simmer for about 20 minutes. 4.  For the zoodles, drizzle olive oil in a large skillet over medium-high heat and sauté garlic until aromatic. Add zucchini noodles and cook for about 1 to 2 minutes until tender. 5.  Top zucchini noodles with the bolognese sauce, serve right away and voilà a hearty weeknight dish for Passover and all year long!