Zucchini Noodles with Bolognese: A Healthy Pasta Alternative

Ingredients

• 6 medium zucchini, spiralized
• 1 teaspoon salt
• 2 tablespoons extra-virgin oil, divided
• 0.5 cup diced onion
• 0.25 cup diced carrots
• 0.25 cup diced celery
• 12 ounces ground beef
• 4 cloves garlic, minced, divided
• salt and ground black pepper to taste
• 0.5 cup red wine
• 1 (28 ounce) can whole peeled San Marzano tomatoes
• 0.5 cup whole milk
• 0.25 cup finely grated Parmigiano-Reggiano

Instructions

1. Place the spiralized zucchini on paper towels and sprinkle with salt to remove excess moisture. Set aside for later use.
2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the diced onion, carrots, and celery, and sauté until they begin to soften, approximately 3 to 4 minutes. Add the ground beef and 2 cloves of minced garlic. Season with salt and pepper, and cook, breaking the beef into small pieces, until browned, about 5 minutes. Drain any excess grease.
3. Pour in the red wine and cook until it has reduced slightly. In a blender or food processor, quickly puree the canned tomatoes (including the liquid) to break them up. Add the pureed tomatoes to the pan and bring to a boil. Then, reduce the heat to low and simmer for about 45 minutes, stirring occasionally. Pour in the milk and heat through.
4. Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add the zucchini noodles and the remaining minced garlic. Sauté until the zucchini reaches your desired tenderness, usually 1 to 2 minutes.
5. Divide the zucchini noodles evenly into 6 bowls. Top each serving generously with the Bolognese sauce and sprinkle with freshly grated Parmigiano-Reggiano cheese. Serve immediately and enjoy!

Nutrition

• Calories: 251 kcal
• Fat Content: 14 g
• Fiber Content: 4 g
• Sugar Content: 9 g
• Sodium Content: 695 mg
• Protein Content: 15 g
• Cholesterol Content: 40 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g