Zucchini Noodle Spaghetti Bolognese

What you need

Ingredients

• ✓1 lbground beef · about 454 g
• ✓4large zucchini
• ✓10beefsteak tomatoes (or 12–13 Roma tomatoes)
• ✓1/2onion (diced)
• ✓3 clovesgarlic (minced)
• ✓1 tbspolive oil
• ✓1/2 tbspdried oregano
• ✓2 tbsptomato paste
• ✓1 1/2 tbspfresh basil (finely chopped)
• ✓1/4 tspsea salt
• ✓to tastepepper (to taste)
• ✓optionalgrated Parmigiano Reggiano · optional topping
• ✓optionalbasil leaves · optional garnish

Step by step

Preparation

1. 1

   Remove the hard stem core from tomatoes and cut into chunks. Pulse in a food processor to a finely chopped, nearly puréed texture.

2. 2

   Sauté onion in olive oil over medium heat for 2–3 minutes. Add garlic for about one more minute.

3. 3

   Add tomatoes and oregano. Simmer uncovered for 20–30 minutes until reduced and thickened.

4. 4

   Meanwhile, wash zucchini and form noodles with a spiralizer or julienne peeler; set aside for serving.

5. 5

   Cook beef separately over medium-high heat, breaking it into small pieces until fully cooked. Do not rely on colour alone; check at least 160°F (about 71°C) with a food thermometer.

6. 6

   Add tomato paste, basil, salt and pepper to the sauce. Cook another 2–3 minutes, then combine with the beef.

7. 7

   Portion hot sauce over the raw zucchini noodles. Add optional grated Parmigiano Reggiano and basil.