Beef Bolognese Zucchini Noodles

The first time I swapped pasta for zucchini noodles, I expected to miss the real thing. Instead, I was surprised how the tender spirals soaked up the rich Bolognese without weighing me down. Now I crave this version on its own terms, especially after a long day when I want something satisfying but light.

I made this for my cousin who swore she couldnt give up spaghetti, and she went back for seconds without a word. Later she texted asking for the recipe, admitting she didnt even notice the swap. That night I realized how good food doesnt need to apologize for being lighter.

Ingredients

• Lean ground beef: The foundation of the sauce, browning it properly creates those caramelized bits that build savory depth.
• Olive oil: Use a good quality oil, it starts the whole dish and carries the flavor of the aromatics.
• Onion, garlic, carrots, celery, bell pepper: This mix is your flavor base, dice them small so they melt into the sauce and sweeten as they cook.
• Zucchini: Pick firm, medium-sized ones, they spiralize cleanly and hold their shape better than the giant watery ones.
• Crushed tomatoes and tomato paste: The paste adds concentrated richness, the crushed tomatoes give body and a slightly chunky texture.
• Dried oregano, basil, thyme, red pepper flakes: Classic Italian herbs that bloom in the simmering sauce, the red pepper adds a gentle warmth.
• Bay leaf: Toss it in whole and fish it out later, it adds a subtle earthy note you cant quite name but would miss.
• Red wine and broth: The wine deepens the sauce with acidity and complexity, the broth keeps it from getting too thick.
• Parmesan cheese and fresh basil: A sprinkle of salty cheese and a handful of torn basil right before serving make it feel restaurant special.

Instructions

Build the base:

Heat the olive oil until it shimmers, then add the onion, carrot, celery, and bell pepper. Let them sizzle and soften, stirring now and then, until the onion turns translucent and the kitchen smells sweet.

Wake up the garlic:

Stir in the minced garlic and cook just until fragrant, about a minute. Dont let it brown or it will turn bitter.

Brown the beef:

Add the ground beef, breaking it into crumbles with your spoon. Cook until no pink remains and you see golden brown bits stuck to the pan.

Layer the flavors:

Stir in the tomato paste, crushed tomatoes, oregano, basil, thyme, red pepper flakes, salt, and pepper. Mix everything together so the paste dissolves and coats the meat.

Simmer low and slow:

Pour in the wine and broth, tuck in the bay leaf, and bring it to a gentle bubble. Cover partway and let it simmer on low for 25 to 30 minutes, stirring every so often to keep it from sticking.

Sauté the zucchini:

While the sauce does its thing, heat a large skillet over medium-high. Add the zucchini noodles and toss them for 2 to 4 minutes until just tender but still with a little bite.

Finish and taste:

Fish out the bay leaf and taste the sauce. Adjust salt, pepper, or herbs as needed.

Serve it up:

Divide the zucchini noodles into bowls, ladle the Bolognese over top, and finish with Parmesan and fresh basil if youre using them.

Pin It

One Sunday I let the sauce simmer for nearly an hour while I caught up on laundry, and it turned out even better, thicker and more velvety. Now when I have the time, I let it go longer and the house fills with that slow-cooked smell that makes everyone wander into the kitchen asking whats for dinner.

Making It Your Own

You can swap ground turkey or pork for the beef if you want a leaner or richer sauce. I once used half beef and half Italian sausage, and the fennel notes made it taste like something from a family trattoria.

Storage and Reheating

The Bolognese keeps beautifully in the fridge for up to four days and freezes well for a month. Reheat it gently on the stove with a splash of broth to loosen it up, and make fresh zucchini noodles each time so they stay crisp.

Serving Suggestions

This pairs perfectly with a glass of Chianti or a simple green salad dressed with lemon and olive oil. If youre feeding a crowd, set out bowls of Parmesan, red pepper flakes, and fresh basil so everyone can finish their plate the way they like.

• Try it with a sprinkle of toasted pine nuts for extra texture.
• Add a dollop of ricotta on top for creamy richness.
• Serve with crusty bread on the side if youre not watching carbs.

Pin It

This dish has become my go-to when I want something hearty but clean, proof that you dont have to choose between comfort and feeling good. I hope it lands on your table as often as it does on mine.

Recipe FAQs

→ Can I use other vegetables instead of zucchini noodles?

Yes, spiralized carrots or squash make excellent low-carb alternatives and complement the sauce well.

→ How do I keep zucchini noodles from getting soggy?

Sauté the noodles briefly over medium-high heat, about 2–4 minutes, until just tender but still firm.

→ Is it possible to substitute ground beef with other proteins?

Ground turkey or pork work well as alternatives and will maintain the dish's hearty texture.

→ What herbs enhance the flavor of the sauce?

Dried oregano, basil, thyme, and a bay leaf add depth and a classic Italian aroma to the sauce.

→ Can I omit the wine in the sauce?

Yes, the red wine is optional; broth alone will keep the sauce flavorful and rich.

→ How can I make this dish gluten-free and low-carb?

Using spiralized zucchini noodles instead of pasta ensures it's both gluten-free and low-carb.