Zucchini Noodle Spaghetti Bolognese
This zucchini noodle spaghetti bolognese is a healthy, gluten-free weeknight dinner the whole family will love.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground beef
- 4 large zucchini
- 10 beefstake tomatoes ((or 12-13 roma tomatoes))
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1/2 tbsp dried oregano
- 2 tbsp tomato paste
- 1 1/2 tbsp fresh basil (finely chopped)
- 1/4 tsp sea salt
- pepper (to taste)
- parmigiano reggiano (grated for topping (optional))
- basil leaves (for garnish)
Instructions
- 1
Slice the tomatoes in half, remove the core and quarter. Place in a food processor and pulse a few times, until finely diced and almost pureed.
- 2
Heat the olive oil in a pot on medium heat and saute the onions for 2-3 minutes or until slightly translucent. Add the garlic and cook an additional minute.
- 3
Add the tomatoes and oregano to the pot, then stir and simmer uncovered for 20-30 minutes or until the sauce has thickened and much of the liquid has evaporated.
- 4
While the sauce is cooking, spiralize the zucchini with either a spiralizer or julienne peeler and set aside.
- 5
Add the ground beef to a saute pan and cook on medium-high heat. Use a wooden spoon or spatula to break the ground beef up into small pieces as it cooks. The beef is done when it's browned and cooked through.
- 6
After the sauce has reduced, stir in the tomato paste, fresh basil and salt and pepper. Cook for another 2-3 minutes, then add to the cooked ground beef and stir to combine.
- 7
Add a serving of zucchini noodles to a plate and top with bolognese sauce and grated parmigiano reggiano. Garnish with additional basil.