Zucchini Spaghetti with Easy Beef Bolognese

Sautéed zucchini noodles are the base for a simple and hearty lean beef bolognese sauce

Course Main

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 318kcal

Author Amee

1 ½ tablespoon extra virgin olive oil
1 ½ tablespoon butter
1 medium sweet onion diced
2 cloves garlic peeled and chopped (I used 2 large cloves or 4 small cloves)
2 carrots peeled and chopped finely
1 celery stalk chopped finely
1 lb lean ground beef 90% or less
1 teaspoon coarse salt
½ teaspoon fresh cracked pepper
28 oz can crushed tomatoes Tuttorosso brand recommended
1 tablespoon fresh basil leaves chopped finely (I use a heaping tbsp)
1 tablespoon fresh parsley chopped finely (again a heaping tbsp)
1 teaspoon red pepper flakes *optional (adds a nice slight heat)
¼ cup Pecorino Romano cheese freshly grated (can also use Parmesan)
2 tablespoon extra virgin olive oil
6 medium zucchini
2 large shallots chopped
salt and pepper to taste
1 teaspoon Organic Better Than Bouillon Beef Base adds great flavor to this dish

In a medium-size skillet, heat 1 ½ tablespoon olive oil and butter over medium heat
Add onion and garlic and cook until onion is soft
Add carrot and celery and sauté for another 5 minutes
Add ground beef and season with salt and pepper
Cook until meat is no longer pink, about 10 minutes
Add canned tomatoes, concentrated beef base, red pepper flakes (if using), parsley and basil
Simmer on medium-low, uncovered, for 30 minutes
While sauce is simmering, prepare your noodles
Place sliced noodles in a colander over a large bowl
Salt the zucchini (not too much, you want it to be edible) and let it sit for 15-20 minutes
Pat zucchini dry and set aside
Heat remaining 2 tablespoon olive oil in a large sauté pan over medium heat
Add shallots and stir for about 20 seconds
Stir in zucchini and cook 2-3 minutes, until desired texture is achieved
Ladle sauce over sautéed zucchini and garnish with extra parsley and Pecorino Romano cheese