When there’s a hint of chill in the air, I love making my own version of paglia e fieno served with a homemade ragu.

Paglia e fieno, Italian for “straw and hay”, is a classic Italian dish, featuring a combination of yellow and green tagliatelle, fettucine or linguini (whatever your druthers) served with some variation of a sauce containing peas, cream, prosciutto and cheese.

At my favorite beyond-organic vendor at the farmers’ market, I found the yellow squash, Zephyr squash and ripe red Jersey tomatoes irresistible. The ingredients were so fresh and so beautiful that I was  inspired me to make my own version of paglia e fine served with a homemade meat ragu.
 

Straw & Hay Zoodles with a Bolognese-style Ragu

 

For the zoodles:

3.5 pounds yellow squash and Zephyr squash
Using a spiralizer, spiralize the yellow and Zephyr squash for your homemade “pasta”.
 

For the ragu:

1 pound of ripe, Jersey tomatoes, cored, and cut into chunks
(*I do NOT peel or seed the tomatoes) OR 8 oz. organic strained tomatoes
1 pound organic ground turkey
2 medium yellow onions, finely chopped (I use a food processor)
3-4 cloves garlic, finely minced (I use a food processor)
1-2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon Celtic sea salt (add only after ragu has been cooked)
 
IF YOU ARE USING FRESH TOMATOES (OTHERWISE, SKIP TO NEXT STEP FOR ONIONS): Add 2 tablespoons of olive oil to a Dutch oven over medium-high heat. When the oil is hot but NOT smoking, add tomato chunks. Cook until the tomatoes “melt” and are very soft. Using a slotted spoon, transfer cooked tomatoes to a blender, puree and set aside.

Add 1-1/2 tbsps. coconut oil in Dutch oven. When hot but not smoking, add onions. Reduce heat to medium and saute onions until translucent, about 4 mins. Add garlic, cooking 30 seconds. Stir in cinnamon and nutmeg. Add ground turkey and cook until there is no visible pink, apx. 3-5 mins.

Pour 1 cup pureed cooked tomato sauce into the ground turkey mixture. Stir until well combined and warmed through.

Stir in Celtic sea salt, seasoning to taste.

Plate the yellow squash zoodles and serve with a generous ladel of ragu.