Zucchini Noodles with Bolognese Sauce

1 . Stage

Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.

2 . Stage

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.

3 . Stage

Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.

4 . Stage

Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.

5 . Stage

Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.