Zucchini Noodles Two Ways | The Nosher

Ingredients

• 4 medium-large zucchini
• olive oil
• salt and pepper
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 Tbsp dried basil
• 1 Tbsp tomato paste
• 2 lbs ground beef
• 2 28 ounce cans of crushed tomatoes
• 1/2 cup dry red wine
• fresh basil

Instructions

1. Spiralize zucchini noodles. Set aside.
2. In a large skillet, heat olive oil on medium heat. Add onion and saute until they become soft, around 6-8 minutes. Add garlic and dried basil and cook another 2 minutes. Add tomato paste, breaking up as you go until all paste is dissolved into the onions and garlic.
3. Raise heat to medium-high and add the ground beef. Saute beef, stirring and breaking up meat into small, even chunks. There shouldn’t be any large lumps. Cook until meat is longer pink, about 8-10 minutes.
4. Add crushed tomatoes and red wine and cook over medium heat until sauce thickens. Add salt and pepper to taste.
5. In another large saute pan, heat olive oil over medium heat. Saute zucchini noodles in 3-4 batches for around 4-6 minutes each, or until noodles are soft but still have a bite. Season with salt and pepper.
6. Serve bolognese sauce over noodles. Garnish with fresh basil.
7. Note: this bolognese recipe will make more sauce than needed for this dish. Place remainder in an air-tight container and store in refrigerator or freezer.
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