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Zucchini noodles with bolognese sauce

Ingredients

Scale
  • 6 medium zucchini
  • 12 tablespoons of olive oil
  • 1 clove garlic, minced

For the Bolognese sauce:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 500 g ground beef
  • 800 g crushed tomatoes
  • 160 g tomato paste
  • ½ cup dry red wine
  • 1 c. dried oregano
  • 1 c. dried basil
  • ½ tsp. salt
  • ¼ c. black pepper
  • 2 bay leaves
  • Fresh basil, chopped as garnish

Instructions

  1. Using a julienne or mandolin, create noodles with your zucchini and set aside on paper towels so that any excess water is absorbed. Feel free to sprinkle with a little salt to help with this.
  2. Drizzle olive oil into a large saucepan over medium-high heat and sauté the onion, celery and garlic until fragrant, about 3 minutes.
  3. Add beef and cook until crumbled and browned, draining excess liquid as needed.
  4. Add remaining ingredients and bring to a boil, then reduce heat and simmer about 30 minutes.
  5. For the noodles, drizzle olive oil in a large skillet over medium-high heat and sauté garlic until fragrant. Add zucchini noodles and cook for about 1-2 minutes until tender.
  6. If you didn’t already add salt while the water was soaking, feel free to sprinkle some on now for flavor.
  7. Top the zucchini noodles with the Bolognese sauce, serve and enjoy!