Beef Bolognese Zucchini Noodles (Printable Version)
Tender beef simmered with herbs and vegetables atop spiralized zucchini noodles for a light Italian dish.
# What You Need:
→ Meat & Protein
01 - 1 lb lean ground beef
02 - 2 tbsp olive oil
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium carrots, finely diced
06 - 2 celery stalks, finely diced
07 - 1 red bell pepper, diced
08 - 4 medium zucchini, spiralized (about 2 lb)
09 - 1 (28 oz) can crushed tomatoes
10 - 2 tbsp tomato paste
→ Seasonings & Herbs
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp dried thyme
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - Salt and black pepper, to taste
16 - 1 bay leaf
→ Liquids
17 - 1/2 cup dry red wine (optional)
18 - 1/2 cup beef or vegetable broth
→ Garnish
19 - 1/4 cup grated Parmesan cheese (optional)
20 - Fresh basil, chopped (optional)
# How to Make It:
01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, crushed tomatoes, oregano, basil, thyme, crushed red pepper flakes, salt, and black pepper. Mix well.
05 - Pour in wine and broth. Add the bay leaf. Bring to a simmer, cover partially, and cook on low heat for 25 to 30 minutes, stirring occasionally.
06 - While the sauce simmers, heat a large skillet over medium-high heat. Add zucchini noodles and sauté for 2 to 4 minutes until just tender but not soggy.
07 - Remove the bay leaf from the sauce. Taste and adjust seasoning as needed. Divide zucchini noodles among bowls. Top with beef sauce. Garnish with grated Parmesan and fresh basil if desired.
# Expert Tips:
01 -
- The sauce simmers into a deep, layered flavor that tastes like youve been cooking all day.
- Zucchini noodles stay crisp and fresh, giving you that pasta comfort without the carb crash.
02 -
- Dont skip draining the beef if theres a lot of fat, or the sauce will turn greasy instead of rich.
- Cook the zucchini noodles just before serving, they release water quickly and can turn your dish into a puddle if they sit too long.
03 -
- Spiralize the zucchini ahead of time and pat the noodles dry with paper towels to keep them from getting watery.
- Let the Bolognese rest off the heat for five minutes before serving, the flavors settle and taste even more balanced.