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Zucchini Spaghetti 6

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
Keyword beef, low carb, spaghetti, squash, zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp 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 tsp coarse salt
  • 1/2 tsp fresh cracked pepper
  • 1 28 oz can crushed tomatoes Tuttorosso brand recommended
  • 1 tbsp fresh basil leaves chopped finely (I use a heaping tbsp)
  • 1 tbsp fresh parsley chopped finely (again a heaping tbsp)
  • 1 tsp red pepper flakes *optional (adds a nice slight heat)
  • 1/4 cup Pecorino Romano cheese freshly grated (can also use Parmesan)
  • 2 tbsp extra virgin olive oil
  • 6 medium zucchini
  • 2 large shallots chopped
  • salt and pepper to taste
  • 1 tsp Organic Better Than Bouillon Beef Base adds great flavor to this dish

Instructions

  1. In a medium-size skillet, heat 1 1/2 tbsp olive oil and butter over medium heat

  2. Add onion and garlic and cook until onion is soft

  3. Add carrot and celery and sauté for another 5 minutes

  4. Add ground beef and season with salt and pepper

  5. Cook until meat is no longer pink, about 10 minutes

  6. Add canned tomatoes, concentrated beef base, red pepper flakes (if using), parsley and basil

  7. Simmer on medium-low, uncovered, for 30 minutes

  8. While sauce is simmering, prepare your noodles

  9. Place sliced noodles in a colander over a large bowl

  10. Salt the zucchini (not too much, you want it to be edible) and let it sit for 15-20 minutes

  11. Pat zucchini dry and set aside

  12. Heat remaining 2 tbsp olive oil in a large sauté pan over medium heat

  13. Add shallots and stir for about 20 seconds

  14. Stir in zucchini and cook 2-3 minutes, until desired texture is achieved

  15. Ladle sauce over sautéed zucchini and garnish with extra parsley and Pecorino Romano cheese