Enjoy the perfect pasta alternative of your favorite classic dish, made faster and lighter!
Even in the warmer months there are days when I crave comfort food like pasta with meat sauce, but don’t want to wait for a pot of my favorite Bacon Bolognese to simmer all day. This recipe actually shaves off the majority of prep and simmer time, and the result is a thick, delicious sauce with the flavors of traditional bolognese, served over a pile of lightly sauteed zucchini noodles (or “zoodles”). It’s perfect for weeknight dinners!
Zoodles are widely popular these days because they serve as a great alternative to pasta. And you don’t really need a spiralizer to make them. Just use a veggie peeler or mandoline to shave long, thin ribbons, then stack them up and cut into thinner strips if you like thinner noodles.
- 2 tbsps olive oil
- 1 lb lean ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- ½ cup dry red wine
- 1 28oz-can crushed tomatoes
- 2 tbsps tomato paste
- 1 tsp dried oregano
- Salt and pepper, to taste
- 6 medium zucchini
- Olive oil, for sauteing
- Grated Parmesan cheese, for serving
- In a large skillet over medium high heat, heat oil and cook ground beef until the meat is browned. Add onion and garlic and cook until softened, about 5 minutes.
- Stir in wine, crushed tomatoes, tomato paste, and oregano. Bring to a boil, then let it simmer uncovered for 30 minutes, stirring occasionally until the sauce is thickened.
- Add a little water if the sauce is too thick. Season with salt and pepper to taste.
- Meanwhile, cut zucchini into noodles using either a julienne peeler or spiralizer. Pat dry with paper towel.
- Saute zoodles in a large skillet over medium high heat with olive oil for 1 to 2 minutes until tender. Season with salt and pepper to taste. Serve bolognese sauce over cooked zoodles and garnish with Parmesan cheese.