Zucchini Noodle Beef Bolognese
A hearty, slow-simmered meat sauce served over fresh spiralized zucchini noodles.
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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
- 1/2 cup Dry Red Wine(optional)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dried Oregano
- 1/4 cup Fresh Basil Leaves
Instructions
- 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
Add the ground beef to the pot, breaking it up with a wooden spoon, and cook until browned and no longer pink.
- 3
Stir in the garlic and tomato paste, cooking for 2 minutes until the paste darkens slightly and becomes fragrant.
- 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
Add the crushed tomatoes and dried oregano; reduce heat to low and simmer uncovered for at least 45 minutes to develop deep flavors.
- 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
Just before serving, stir fresh basil into the sauce and adjust seasoning with salt and black pepper to taste.
- 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.
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