Zucchini Noodles with Bolognese Sauce
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Ingredients for - Zucchini Noodles with Bolognese Sauce

1. Zucchini, spiralized - 6 medium
2. Salt - 1 teaspoon
3. Extra-virgin oil, divided - 2 tablespoons
4. Diced onion - ½ cup
5. Diced carrots - ¼ cup
6. Diced celery - ¼ cup
7. Ground beef - 12 ounces
8. Garlic, minced, divided - 4 cloves
9. Salt and ground black pepper to taste - 4 cloves
10. Red wine - ½ cup
11. Whole peeled San Marzano tomatoes - 1 (28 ounce) can
12. Whole milk - ½ cup
13. Finely grated Parmigiano-Reggiano - ¼ cup

How to cook deliciously - 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.