Zucchini Noodle Beef Bolognese
Nutritional Information
A whole-food Italian-style bolognese made with freshly chopped tomatoes and zucchini noodles. No processed sauces, minimal added fat — beef provides richness.
This recipe is originally for 2 servings. How many are you cooking for today?
- 8 ozs ground beef (85% lean)
- 3 mediums zucchini (spiralized into noodles)
- 1 cup fresh tomatoes (chopped)
- 1 cup yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh basil (chopped)
- 1 teaspoon fresh oregano (chopped)
- 1 pinch sea salt
- 1 pinch freshly cracked black pepper
Heat a skillet over medium heat. Add ground beef and cook, breaking up, until browned and cooked through. Drain any excess rendered liquid if desired (retain a small amount for flavor).
Push beef to one side; add chopped onion and garlic to skillet and sweat briefly until fragrant and translucent (1–2 minutes).
Stir in chopped fresh tomatoes, basil and oregano; simmer 5–8 minutes to meld flavors and reduce excess tomato liquid. Season with salt and pepper.
Quickly toss zucchini noodles in a separate skillet over medium heat 1–2 minutes to warm (do not overcook).
Serve beef bolognese spooned over zucchini noodles and garnish with fresh basil.
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