Zucchini Noodles with Bolognese Sauce recipe
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Ingredients
- 6 medium zucchini, spiralized 1 teaspoon salt 2 tablespoons extra-virgin oil, divided ½ cup diced onion ¼ cup diced carrots ¼ cup diced celery 12 ounces ground beef 4 cloves garlic, minced, divided salt and ground black pepper to taste ½ cup red wine 1 (28 ounce) can whole peeled San Marzano tomatoes ½ cup whole milk ¼ cup finely grated Parmigiano-Reggiano
Nutrition Info
- 250.8 caloriescarbohydrate: 16 gcholesterol: 40.3 mgfat: 13.5 gfiber: 4 gprotein: 15.2 gsaturatedFat: 4.4 gservingSize: -sodium: 695.3 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Noodles with Bolognese Sauce
Directions
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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.
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.
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.
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.
Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.