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Zucchini Noodles with Bolognese Sauce
Zucchini Noodles with Bolognese Sauce
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Zucchini noodles with hearty Bolognese sauce.
Ingredients:
  • 6 medium zucchini, spiralized
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin oil, divided
  • 0.5 cup diced onion
  • 0.25 cup diced carrots
  • 0.25 cup diced celery
  • 12 ounces ground beef
  • 4 cloves garlic, minced, divided
  • 0.5 cup red wine
  • 1 (28 ounce) can whole peeled San Marzano tomatoes
  • 0.5 cup whole milk
  • 0.25 cup finely grated Parmigiano-Reggiano
Instructions:
  • Lay the spiralized zucchini on paper towels and lightly salt them to draw out excess moisture. Let them sit aside to drain.
  • In a large pan over medium-high heat, warm 1 tablespoon of olive oil. Cook onion, carrots, and celery until they start to soften, about 3 to 4 minutes. Add ground beef and 2 cloves of garlic. Season with salt and pepper and cook until the beef is nicely browned, about 5 minutes. Remember to drain any extra grease.
  • Add the red wine and simmer until slightly reduced. Blend the tomatoes and their liquid until smooth. Pour into the pan, bring to a boil, then simmer on low for 45 minutes, stirring often. Stir in the milk and heat until warmed through.
  • In a large pan over medium-high heat, sauté zucchini and the remaining garlic in the last tablespoon of olive oil until zucchini reaches your preferred tenderness, around 1 to 2 minutes.
  • Separate the zucchini noodles into individual bowls. Drizzle with Bolognese sauce and generously sprinkle with grated Parmigiano-Reggiano cheese.

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