Zucchini noodles topped with a hearty meat sauce.
Directions for: Zoodle Bolognese
Ingredients
2 Tbsp extra-virgin olive oil
cup shredded carrot (about 1 large carrot)
cup grated white onion
1 lb(s) ground beef (80/20)
8 oz ground breakfast sausage
5 cloves garlic, minced
Kosher salt and freshly cracked black pepper
cup good red wine
1 28-oz can crushed tomatoes
1 8-oz can tomato paste
cup basil, minced, plus more for garnish
1 Tbsp dried oregano
tsp crushed red pepper
1 cup half-and-half
cup shaved Parmesan, plus more for garnish
7 cups zoodles (zucchini noodles)
Directions
1. in a large skillet, heat the olive oil on medium-high heat. Add the carrots and onions and cook until the onions are translucent, about 5 minutes. Add the beef and sausage, breaking it up with a wooden spoon so there are no big pieces, and cook until no longer pink, about 10 minutes. Add the garlic and saute for 1 minute. Season generously with salt and pepper.
2. Deglaze with the wine and cook for 2 minutes. Stir in the crushed tomatoes, tomato paste, basil, oregano and crushed red pepper, reduce the heat to medium and cook for 3 minutes. Stir in the half-and-half and Parmesan, reduce the heat to low, cover and cook for 3 minutes.
3. Add the zoodles to a serving dish and top with the sauce. Serve immediately in pasta bowls and garnish with more Parmesan and basil.
Tips and Substitutions
Cook's Note
For slightly softer zoodles, cook the zoodles in the sauce for 2 minutes.
See more: Beef, Cheese, Italian, Pork, Tomatoes, Vegetables