Un-Wine'd host Tassie Pippert shows us how to prepare Venison Bolognese with Zucchini Noodles. You can substitute venison with lean ground beef or ground chicken. Add this rich, hearty meat sauce over zucchini noodles for a great family meal.
Ingredients:
- 2 t. olive oil
- 1 white onion, finely chopped
- 2 lbs venison
- 2 cloves garlic, finely minced
- 6 ounces tomato paste
- 2 - 28 ounce cans San Marzano tomatoes
- 1 t. dried parsley
- 1 t. dried basil
- ½ t. dried oregano
- ½ t. red pepper flakes
- Salt to taste
- 1 cup water
- 3 zucchini, cut into noodles
Preparation
In a dutch oven, heat the olive oil and add the onion.
Saute until the onion is translucent.
Crumble the venison, add to the pan, and cook through.
Add the garlic and tomato paste.
Cook for 5 minutes to develop flavor.
Place the tomatoes, one can at a time into a blender and puree.
Pour into the pan.
Add herbs, pepper flakes, salt, and water.
Cook 25 minutes.
Stir in zucchini noodles and serve. Serves 8.