Beef Bolognese with Zucchini (Printable)

A hearty beef sauce atop tender spiralized zucchini noodles offers a light, flavorful twist.

# What You'll Need:

→ Meat & Protein

01 - 1 lb lean ground beef
02 - 2 tbsp olive oil

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium carrots, finely diced
06 - 2 celery stalks, finely diced
07 - 1 red bell pepper, diced
08 - 4 medium zucchinis, spiralized (approx. 2 lb)
09 - 1 (28 oz) can crushed tomatoes
10 - 2 tbsp tomato paste

→ Seasonings & Herbs

11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp dried thyme
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - Salt and black pepper to taste
16 - 1 bay leaf

→ Liquids

17 - 1/2 cup dry red wine (optional)
18 - 1/2 cup beef or vegetable broth

→ Garnish

19 - 1/4 cup grated Parmesan cheese (optional)
20 - Fresh basil, chopped (optional)

# Directions:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, celery, and bell pepper. Cook for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, approximately 6 to 8 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, oregano, basil, thyme, crushed red pepper flakes, salt, and black pepper until evenly mixed.
05 - Pour in red wine and broth. Add bay leaf. Bring to a simmer, partially cover, and cook on low heat for 25 to 30 minutes, stirring occasionally.
06 - While sauce simmers, heat a large skillet over medium-high heat. Add zucchini noodles and sauté for 2 to 4 minutes until tender but still firm.
07 - Remove bay leaf from sauce. Adjust seasoning to taste.
08 - Divide zucchini noodles among plates. Top with beef sauce. Garnish with grated Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • You get all the soul-warming richness of traditional Bolognese without feeling weighed down after.
  • The zucchini noodles soak up the sauce beautifully and cook in under five minutes.
  • Its flexible enough to use whatever ground meat you have on hand and still tastes incredible.
02 -
  • Do not salt the zucchini noodles before cooking or theyll release water and turn soggy.
  • Let the beef brown without stirring too much so it develops a deep, caramelized crust.
  • If the sauce gets too thick during simmering, add a splash more broth or water.
03 -
  • Use a spiralizer with a medium blade setting so the noodles are sturdy enough to hold the sauce.
  • Let the sauce sit off the heat for five minutes before serving so it thickens slightly and clings better.
  • If you skip the wine, add a teaspoon of red wine vinegar at the end for a touch of acidity.

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