1. Preheat oven to 450
2. Season roast generously with SPG. Place into instant pot with red wine & 1/2 cup Bonafide Provisions Vegetable Broth and garlic cloves. Set to “meat/stew” setting for 45 min. Check if meat shreds easily at end of timer, if not, cook and additional 30 min. SAVE BROTH & JUICES.
3. While roast is cooking, prepare all veggies and toss in a bowl with SPG & olive oil. Place on a baking sheet and roast at 450.
4. Bring pot of water to boil (add salt), blanch zoodles for 30 sec. Strain and run cold water over zoodles to stop the cooking process.
5. Once veggies are roasted and have a slight carmelization, removed from the oven.
6. Place skillet / pan on med-high heat. Add veggies, tomato paste, tarragon, oregano, meat & broth and let simmer for 20 min.
7. Place zoodles in serving bowl, add bolognese, top with lots of cheese & enjoy!
