Zucchini Noodle Beef Bolognese

Ingredients

• 1 pound Ground Beef (80/20)
• 4 pieces Medium Zucchini
• 28 ounces Crushed Tomatoes
• 1 medium Yellow Onion, finely diced
• 1 large Carrot, finely minced
• 1 large Celery Stalk, finely minced
• 3 cloves Garlic Cloves, minced
• 2 tablespoons Tomato Paste
• 0.5 cup Dry Red Wine(optional)
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dried Oregano
• 0.25 cup Fresh Basil Leaves

Instructions

1. 1

   In a large heavy-bottomed pot, heat olive oil over medium heat and sauté the onion, carrot, and celery until softened, about 8 minutes.

2. 2

   Add the ground beef to the pot, breaking it up with a wooden spoon, and cook until browned and no longer pink.

3. 3

   Stir in the garlic and tomato paste, cooking for 2 minutes until the paste darkens slightly and becomes fragrant.

4. 4

   Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer until the liquid is reduced by half.

5. 5

   Add the crushed tomatoes and dried oregano; reduce heat to low and simmer uncovered for at least 45 minutes to develop deep flavors.

6. 6

   While the sauce simmers, use a spiralizer to create noodles from the zucchini, then place them in a colander with a pinch of salt to drain excess moisture.

7. 7

   Just before serving, stir fresh basil into the sauce and adjust seasoning with salt and black pepper to taste.

8. 8

   Quickly sauté the zucchini noodles in a separate pan with a teaspoon of oil for only 2 minutes, then top with a generous portion of the Bolognese sauce.