Zucchini Spaghetti with Easy Beef Bolognese

Name: Zucchini Spaghetti with Easy Beef Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 3 ½ tbsp Extra Virgin Olive Oil (1 1/2 tbsp extra virgin olive oil + 2 tbsp extra virgin olive oil); 1 ½ tbsp Unsalted Butter (1 1/2 tbsp butter); 1 piece Sweet Onion (1 medium sweet onion diced); 2 cloves Garlic (2 cloves garlic peeled and chopped (I used 2 large cloves or 4 small cloves)); 2 pieces Carrot (2 carrots peeled and chopped finely); 1 piece Celery (1 celery stalk chopped finely); 1 lb Ground Beef (1 lb lean ground beef 90% or less); 1 tsp Sea Salt (1 tsp coarse salt); ½ tsp Black Pepper (1/2 tsp fresh cracked pepper); 28 oz Crushed Tomatoes (28 oz can crushed tomatoes Tuttorosso brand recommended); 1 tbsp Basil (1 tbsp fresh basil leaves chopped finely (I use a heaping tbsp)); 1 tbsp Parsley (1 tbsp fresh parsley chopped finely (again a heaping tbsp)); 1 tsp Red Pepper Flakes (1 tsp red pepper flakes *optional (adds a nice slight heat)) — optional; ¼ cup Pecorino Cheese (1/4 cup Pecorino Romano cheese freshly grated (can also use Parmesan)); 6 pieces Zucchini (6 medium zucchini); 2 pieces Shallots (2 large shallots chopped); 0 pieces Table Salt (salt and pepper to taste); 1 tsp Beef Base (1 tsp Organic Better Than Bouillon Beef Base adds great flavor to this dish)

Zucchini Spaghetti with Easy Beef Bolognese - Main (Italian)

40 minItalian

Servings6

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Low Carb
Egg Free

Ingredients

For 6 servings

Extra Virgin Olive Oil3 ½ tbsp · 1 1/2 tbsp extra virgin olive oil + 2 tbsp extra virgin olive oil
Unsalted Butter1 ½ tbsp · 1 1/2 tbsp butter
Sweet Onion1 piece · 1 medium sweet onion diced
Garlic2 cloves · 2 cloves garlic peeled and chopped (I used 2 large cloves or 4 small cloves)
Carrot2 pieces · 2 carrots peeled and chopped finely
Celery1 piece · 1 celery stalk chopped finely
Ground Beef1 lb · 1 lb lean ground beef 90% or less
Sea Salt1 tsp · 1 tsp coarse salt
Black Pepper½ tsp · 1/2 tsp fresh cracked pepper
Crushed Tomatoes28 oz · 28 oz can crushed tomatoes Tuttorosso brand recommended
Basil1 tbsp · 1 tbsp fresh basil leaves chopped finely (I use a heaping tbsp)
Parsley1 tbsp · 1 tbsp fresh parsley chopped finely (again a heaping tbsp)
Red Pepper Flakes1 tsp · 1 tsp red pepper flakes *optional (adds a nice slight heat) · optional
Pecorino Cheese¼ cup · 1/4 cup Pecorino Romano cheese freshly grated (can also use Parmesan)
Zucchini6 pieces · 6 medium zucchini
Shallots2 pieces · 2 large shallots chopped
Table Salt0 pieces · salt and pepper to taste
Beef Base1 tsp · 1 tsp Organic Better Than Bouillon Beef Base adds great flavor to this dish

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Steps

1In a medium-size skillet, heat 1 1/2 tbsp olive oil and butter over medium heat
2Add onion and garlic and cook until onion is soft
3Add carrot and celery and sauté for another 5 minutes
4Add ground beef and season with salt and pepper
5Cook until meat is no longer pink, about 10 minutes
6Add canned tomatoes, concentrated beef base, red pepper flakes (if using), parsley and basil
7Simmer on medium-low, uncovered, for 30 minutes
8While sauce is simmering, prepare your noodles
9Place sliced noodles in a colander over a large bowl
10Salt the zucchini (not too much, you want it to be edible) and let it sit for 15-20 minutes
11Pat zucchini dry and set aside
12Heat remaining 2 tbsp olive oil in a large sauté pan over medium heat
13Add shallots and stir for about 20 seconds
14Stir in zucchini and cook 2-3 minutes, until desired texture is achieved
15Ladle sauce over sautéed zucchini and garnish with extra parsley and Pecorino Romano cheese