Paleo Penne Bolognese

Dive into the hearty, wholesome flavors of Paleo Penne Bolognese, a grain-free twist on the Italian classic that's perfect for low-carb and paleo lifestyles. This recipe swaps traditional pasta for tender zucchini noodles, made with ease using a spiralizer, mandoline, or julienne peeler. The rich, savory sauce features ground beef simmered with aromatic veggies, crushed tomatoes, a splash of red wine, and a blend of Italian herbs, creating a robust and satisfying meal. Ready in just over an hour, this family-friendly dish is packed with nutrients and free of gluten, grains, and refined sugars. Garnished with fresh parsley, it's a guilt-free way to enjoy a comforting bowl of "pasta." Whether you're following a paleo diet or simply looking for a healthier dinner option, this recipe delivers all the indulgent flavors you crave with none of the compromise.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 medium, finely chopped carrot
• 1 finely chopped celery stalk
• 1 pound ground beef
• 28 oz can crushed tomatoes
• 2 tablespoons tomato paste
• 0.5 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 bay leaf
• 0.25 cup, chopped fresh parsley

Directions

Step 1

Start by preparing zucchini noodles using a spiralizer, mandoline, or julienne peeler. Set the noodles aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 3

Add minced garlic, carrots, and celery to the skillet. Stir and cook for an additional 5 minutes until the vegetables are softened.

Step 4

Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned, about 8-10 minutes.

Step 5

Drain any excess fat from the skillet and return it to the heat. Stir in the crushed tomatoes, tomato paste, and red wine.

Step 6

Add dried oregano, dried basil, salt, pepper, and the bay leaf. Stir everything well and bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover, and let it simmer gently for 30-40 minutes, stirring occasionally, until thickened and fragrant.

Step 8

During the last 5 minutes of cooking, add the zucchini noodles to the sauce and toss to coat. Cook until the noodles are just tender.

Step 9

Remove the bay leaf, adjust seasoning to taste, and garnish with freshly chopped parsley before serving.

Step 10

Serve hot and enjoy a satisfying paleo-friendly Italian dinner.

Nutrition Facts

Serving size	(2493.4g)

Amount per serving	% Daily Value*
Calories	1944.2

Total Fat 113.1g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 301.1mg	0%
Sodium 9701.3mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 23.7g	0%
Total Sugars 92.2g
Protein 96.4g	0%

Vitamin D 0IU	0%
Calcium 443.7mg	0%
Iron 18.8mg	0%
Potassium 5614.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 20.0%

Carbs: 27.2%