(3-4 servings, 15 min prep, 15 min cook)
Ingredients: 1/2 pound ground beef, 8 medium zucchinis, 1/4 cup diced white onion, 1/4 cup shredded carrots, 1/4 cup finely chopped celery, 2 cloves garlic, 2 teaspoons butter or extra virgin olive oil, 1 tablespoon tomato paste, 2 tablespoons water, 2 bay leaves, 1 teaspoon oregano, 1 teaspoon basil, salt and pepper to taste.
- Using a spiralizer, cut 8 medium zucchinis into noodle shapes (if you don't have a spiralizer, you can use a knife to cut them into long, thin strips). Add to water over medium heat until soft then drain them.
- In medium sauce pan, add 2 teaspoons of butter (or EVOO) over medium heat. Add 4 strips of finely cut bacon, 1/4 cup diced white onions, and 2 cloves fresh pressed garlic and allow them to sweat.
- Add 1/2 pound of ground beef to the pan to brown then add 1/4 cup shredded carrots, 1/4 cup finely chopped celery.
- Add 1 1/2 tablespoons tomato paste, 3 tablespoons water, 1 bay leaf, 1 teaspoon oregano, 1 teaspoon basil, and salt and pepper to taste. Allow to simmer for a few minutes until the sauce thickens.
- Remove the bay leaf and pour the bolognese sauce over the zucchini noodles. Add your favorite olives (I used kalamata olives).
Tomatoes, carrots, and zucchini all both high in vitamin C, an important antioxidant that plays a vital role throughout the body, such as in bone health. In a recent study, tomato and other dietary sources of lycopene were removed from the diets of postmenopausal women for a period of 4 weeks to see what effect lycopene restriction would have on bone health. At the end of 4 weeks, women in the study started to show increased signs of oxidative stress in their bones and unwanted changes in their bone tissue. Furthermore, olives, onions, garlic, and extra virgin olive oil are all very powerful anti-inflammatory agents.