Dinner

Bolognese (for zucchini noodle lasagna) is for Dinner.

Bolognese (for zucchini noodle lasagna) takes 20 minutes to prepare.

Bolognese (for zucchini noodle lasagna) takes 30 minutes to cook.

Bolognese (for zucchini noodle lasagna) makes 12 servings.

The ingredients for Bolognese (for zucchini noodle lasagna) are:

Avocado oil
Onion, 2 cups diced
Celery, 2 cups diced
10 cloves Garlic, pressed
1 lb Natures Rancher organic grass fed ground beef 93/7
6 oz white wine (sauv blanc)
1 medium Mushroom, minced
1/2 bell pepper, diced small
28 oz can Muir Glen Organic ground peeled tomatoes, pureed with hand blender
6 oz can Muir Glen Organic tomato paste
Salt to taste
Pepper to taste
Oregano to taste (a lot)
Crushed red pepper to taste

Here is how you make Bolognese (for zucchini noodle lasagna):

Sautee onion and celery in avocado oil over med heat in a stock potOnce they begin to soften, add garlic, cook 5 minutesAdd salt, pepper and oregano to taste, cook 5 minutesRemove from pot, then brown beef in same potWhen cooked mostly through, turn up heat and add wineTurn heat down after a minute and add peppers, mushrooms, salt, pepper and oregano, cook 10 minutesReturn the onions/celery/garlicb stir togetherAdd half can of pureed tomatoes, stir togetherAdd tomato paste to pureed tomatoes, whisk wellAdd to pot, stir togetherLet simmer 30 minTaste and adjust spice as necessaryAdd crushed red pepper (optionalSimmer 2 hoursServing Size: 12

The nutritional information for Bolognese (for zucchini noodle lasagna) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 118.7

• Total Fat: 2.8 g
• Cholesterol: 23.3 mg
• Sodium: 59.2 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 1.9 g
• Protein: 9.7 g

Bolognese (for zucchini noodle lasagna) is Italian cuisine.

The dietary needs meet for Bolognese (for zucchini noodle lasagna) is Gluten Free