Excellent method to reduce your carb intake while increasing your vegetable intake! The “pasta” in this straightforward yet delicious dish is spiralized zucchini. You are welcome to reduce the quantity of “zoodles” to serve only 2 or 4 people if necessary because the sauce freezes well.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 medium zucchini, spiralized
- 1 teaspoon salt
- 2 tablespoons extra-virgin oil, divided
- ½ cup diced onion
- ¼ cup diced carrots
- ¼ cup diced celery
- 12 ounces ground beef
- 4 cloves garlic, minced, divided
- salt and ground black pepper to taste
- ½ cup red wine
- 1 (28 ounce) can whole peeled San Marzano tomatoes
- ½ cup whole milk
- ¼ cup finely grated Parmigiano-Reggiano
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.
- Break up the tomatoes with your hands, if you prefer a chunkier sauce.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 695 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The sauce has delicious flavor! I added red bell pepper because I had some handy. It comes out pretty runny, though, so I would drain the tomatoes before you add them to be blended (or if you just rough cut them and add them to the sauce, pour the juice out from the can). Also, spiralizing zucchini can be a feat, so I used a zoodler and just went that route instead.