Zucchini Noodles with Bolognese Sauce
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
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Instructions
- 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.
Source
Original recipe: View Original