Heat 4 Tbsp. of the oil in a large saute pan or pot over medium-high heat. Add onions and cook until translucent, 3 to 5 min. Add carrots and celery; season lightly with salt and pepper and cook for 2 more min., stirring occasionally. Add beef (or tempeh) and Cuban Island Spice and cook for 2 to 3 min., crumbling the meat as you stir. (If using tempeh, add 1/2 cup water while it cooks.) Reduce heat to medium-low and stir in milk and nutmeg. (Rub whole nutmeg against the surface of a small grater to grate.) Cook for 3 to 4 min., then increase heat to medium and stir in wine. Cook until most of the wine has evaporated, 10 to 12 min. Reduce heat to medium-low and stir in tomatoes. Cook, uncovered, for at least 10 min., or up to 1 hour depending on how thick you want the sauce; stir occasionally.

Meanwhile, make zoodles using one of these methods: Use a vegetable peeler to shave zucchini lengthwise into thin ribbons then slice the ribbons in half lengthwise. Or, slice zucchini into 4-inch long thin matchstick-like strips. Once the bolognese is done, heat remaining oil in a separate large saute pan over medium heat. Add zoodles, season with salt and pepper to taste, and cook, stirring, for 2 to 3 min. Transfer to plates or bowls and top with a generous portion of bolognese and sprinkle with Parmesan (if using).

ITEMS IN THIS RECIPE

Cuban Island Spice

136

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Whole Nutmeg

80

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