Zucchini Noodles with Bolognese Sauce

Spiralized zucchini acts as the "pasta" in this tasty dish, served with homemade Bolognese sauce.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 251 Calories

Ingredients

• 1 teaspoon salt
• salt and ground black pepper to taste
• 4 cloves garlic, minced, divided
• 1 (28 ounce) can whole peeled San Marzano tomatoes
• 12 ounces ground beef
• 6 medium zucchini, spiralized
• 2 tablespoons extra-virgin oil, divided
• 0.5 cup whole milk
• 0.5 cup red wine
• 0.25 cup diced celery
• 0.5 cup diced onion
• 0.25 cup diced carrots
• 0.25 cup finely grated Parmigiano-Reggiano

Recipe Instructions

Step 1

Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.

Step 2

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.

Step 3

Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.

Step 4

Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.

Step 5

Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.