Zucchini Noodle Spaghetti with Meat Sauce
Freshly spiraled zucchini noodles topped with a hearty, slow-simmered tomato and beef sauce.
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Ingredients
- 1 lb Ground beef
- 4 pieces Large zucchini
- 2 tbsp Olive oil
- 1 small Yellow onion, diced
- 3 cloves Garlic, minced
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh basil leaves(optional)
- 1/4 cup Grated Parmesan cheese(optional)
Instructions
- 1
Use a spiralizer to turn the zucchini into thin noodle-like strands and set them aside on a paper towel to drain excess moisture.
- 2
In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain the excess fat.
- 3
Add one tablespoon of olive oil to the skillet with the beef, then stir in the diced onion and garlic, cooking until softened.
- 4
Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper; bring to a light simmer.
- 5
Reduce the heat to low and let the sauce simmer for 20 minutes to allow the flavors to meld and thicken.
- 6
In a separate large pan, heat the remaining tablespoon of olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
- 7
Immediately remove the zucchini noodles from the heat to prevent them from becoming watery or mushy.
- 8
Plate the zucchini noodles, top generously with the meat sauce, and garnish with fresh basil and Parmesan cheese.
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