Zucchini Noodles with Mushroom Bolognese Sauce
Source: Amy Fothergill, The Family Chef
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on August 27, 2016.
Serves 4-6
INGREDIENTS
Mushroom Bolognese Sauce
2-3 pounds ripe plum tomatoes, cut in half lengthwise
2 ⅔ tablespoons olive oil
2 teaspoons kosher salt
Freshly ground pepper
2 cloves fresh garlic, minced
2 teaspoons olive oil
1-2 tablespoons unsalted butter (or refined coconut oil for dairy-free), divided
1 medium onion, diced
1 carrot, diced
½ teaspoon ground black pepper
1 pound assorted mushrooms (any combination of Portobello, Cremini, Shiitake, White, Oyster or Porcini), chopped
1-2 garlic cloves, minced
½ teaspoon kosher salt
¼ cup Marsala or sherry
1 pound ground beef or pork
1 cup beef broth
1 bay leaf
2 tablespoons heavy cream (or coconut milk for dairy-free)
Zucchini Noodles
4-5 medium zucchini, washed and ends trimmed
Olive oil
½ cup grated parmesan cheese
2 packed tablespoons basil, chopped right before serving
PREPARATION
To make the roasted tomato sauce: Pre-heat the oven to 375°F. Place the tomatoes in a bowl with the oil, salt, and pepper and toss. Place the seasoned tomatoes in a roasting pan and bake 18-20 minutes or until softened and browned, stirring after 10 minutes. Sprinkle the garlic over the tomatoes and bake 3 more minutes, then remove and set aside in a large bowl. While the tomatoes are baking, heat a large sauté pan over medium heat. Add the oil and 1 tablespoon of butter (or coconut oil), then add the onions, carrots, and pepper. Cook, stirring once or twice, until golden and translucent. Once the vegetables have softened, add the denser mushrooms such as the Portobello or Oyster. Stir once. Raise the heat slightly, stirring only occasionally, until the mushrooms start to brown. If the mushrooms are very dry, add a sprinkle of salt. Add more butter if necessary. Add the rest of the mushrooms and continue cooking until browned. Add the garlic and salt; stir for 1 minute. Then add the Marsala or sherry and cook for 1 minute until mostly evaporated. Transfer the mushrooms to the bowl with the cooked tomatoes. In the same pan, over medium to medium high heat, add the ground meat in small pieces. Do not stir or turn until browned, then turn to cook the other side. Season with salt and pepper. Add the broth to the pan to deglaze. Stir in the reserved tomatoes and mushrooms as well as 1 bay leaf. Bring to a simmer. Cook until the carrots are soft and the liquid is reduced. Keep the sauce warm over very low heat; cover if necessary.
To make the zucchini noodles: While the sauce is simmering, make the zucchini noodles with a spiralizer, cutting every few turns so the noodles are not too long. In a large sauté pan over medium heat, cook the zucchini noodles in a small amount of olive oil in 2 to 3 batches, adding more oil as needed, until softened. Drain the liquid in between batches. Set the noodles aside in a shallow dish while cooking the other batches.
Remove the bay leaf from the sauce, turn off the heat, and stir in the cream (or coconut milk). Taste and adjust with salt and pepper.
To serve: Add the zucchini noodles to individual pasta bowls. Top with sauce, grated parmesan, and chopped basil and serve immediately.
