Description
A healthy twist on classic Bolognese using zucchini noodles instead of pasta for a low-carb, veggie-packed meal.
Ingredients
- 2 large zucchinis, spiralized
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 lb ground beef (or turkey)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, carrot, and celery. Cook for 5 minutes until softened.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in crushed tomatoes, tomato paste, oregano, and basil. Simmer for 15 minutes.
- Season with salt and pepper.
- Divide zucchini noodles between plates and top with Bolognese sauce.
- Garnish with Parmesan if desired.
Notes
- Use a spiralizer or julienne peeler for zucchini noodles.
- For extra flavor, add a splash of red wine to the sauce.
- Zucchini noodles cook quickly—avoid overcooking to keep them firm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian