Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4 servings
Zucchini noodle spaghetti bolognese is reminiscent of a good Italian beef ragu, but it’s gluten-free and grain-free thanks to zucchini noodles.
Ingredients
US Customary - Metric
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
- 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.
- Heat the olive oil in a pot on medium heat and cook the onions for 2-3 minutes or until slightly translucent. Add the garlic and cook an additional minute. Add the tomatoes and oregano, stir and simmer uncovered for 20-30 minutes or until the sauce has thickened and much of the liquid has evaporated.
- While the sauce is cooking, spiralize the zucchini with either a spiralizer or julienne peeler and set aside.
- 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.
- 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.
- Add a serving of zucchini noodles to a plate and top with bolognese sauce and grated parmigiano reggiano. Garnish with additional basil.
Calories: 424kcal, Carbohydrates: 22g, Protein: 25g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 316mg, Potassium: 1656mg, Fiber: 6g, Sugar: 14g, Vitamin A: 3130IU, Vitamin C: 80.7mg, Calcium: 103mg, Iron: 4.2mg
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