Bolognese Over Zucchini Noodles
I love pasta. I could eat it every day. Spaghetti, gemelli, cavatappi, pappardelle… Every beautiful shape has a way of making my mouth water, and I always want seconds. If only carbs weren't fattening. But they are, and I'm not getting any younger. With metabolism slowing down, the older I get, all I have to do is look at a ravioli, and I gain five pounds.
I'm always looking for ways to capture the taste I'm craving in a slightly leaner manner. Tonight I was craving spaghetti Bolognese. Hence, we introduce Bolognese over zucchini noodles.
Zucchini noodles are such a fantastic way to make a pasta dish skinny. They're nice and light, and super lean. Lightly sautéed in olive oil with a bit of garlic, salt, and pepper is all they need.
And the Bolognese meat sauce gives this plate an excellent hearty balance. Using 93% lean ground beef allows it to be filling without all the guilt. You can even use ground turkey. So, when you're craving pasta but trying to watch your carbs, give this dish a try.
Bolognese Over Zucchini Noodles
Ingredients
- 3 tablespoon extra-virgin olive oil, plus 2 teaspoons more
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced and divided
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 pound ground beef, 93% lean
- 1 (28-ounce) can crushed tomatoes, preferrable San Marzano
- 10 fresh basil leaves, finely chopped, plus more for garnish
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 4 zucchini, spiralized into noodles
- 1/4 cup freshly grated Pecorino Romano, optional
Instructions
- In a large skillet heat 3 tablespoons olive oil over medium heat. Add the onion and half of the garlic and saute until the onions become translucent and soft, about 3-4 minutes. Add the celery and carrot and saute for 2-3 minutes. Add the ground beef and saute, stirring frequently and breaking up until browned, about 5-6 minutes. Add the tomatoes, basil, ½ teaspoon salt, ¼ teaspoon pepper. Turn down to simmer and cook until the sauce thickens, about 1/2 hour.
- During the last ten minutes the sauce is cooking, cook the zucchini noodles. Preheat a large skillet over medium-high heat. Add the remaining 2 teaspoons olive oil. Add the remaining garlic and cook until fragrant, about 1-2 minutes. Add the zucchini noodles and cook for 3-4 minutes, stirring regularly until they’re done but still crisp. Season with salt and pepper. Remove from heat and set aside.
- To serve: Add the zucchini noodles in a bowl and top with Bolognese sauce. Sprinkle with Pecorino Romano and garnish with extra basil.
Notes:
If you don’t own a spiralizer, you can find zucchini noodles pre-made in most food stores.
Don’t overcook the zucchini, or it will become soggy.
