Beef Bolognese with Zucchini

I started making this Bolognese on a random Tuesday when I realized I had a fridge drawer full of zucchini and a craving for something rich but not heavy. The kitchen smelled like a trattoria within minutes, and I remember thinking I should have done this weeks ago. By the time the sauce was bubbling away, I had already decided this was going into regular rotation. It felt like I had stumbled onto something that didnt require compromise.

The first time I served this to friends, I didnt mention the zucchini noodles until halfway through dinner. One of them looked down at her bowl, surprised, and said she thought it was fresh pasta. That moment made me realize how satisfying vegetables can be when theyre treated right. We finished two bottles of Chianti that night and no one missed the spaghetti.

Ingredients

• Lean ground beef: The backbone of the sauce, it should have just enough fat to stay tender but not so much that you are skimming pools of grease later.
• Olive oil: Use a good one because it builds the flavor base and you will taste it in every bite.
• Onion, garlic, carrots, celery, red bell pepper: This soffritto creates the sweet, aromatic foundation that makes Bolognese taste like it has been simmering for hours.
• Zucchini: Spiralize them yourself or buy them pre cut, but make sure they are firm and not watery or they will turn to mush.
• Crushed tomatoes and tomato paste: The paste adds concentrated depth while the crushed tomatoes keep things saucy and cohesive.
• Dried oregano, basil, thyme, bay leaf: These herbs do the heavy lifting when fresh ones are not around, and they meld beautifully during the simmer.
• Crushed red pepper flakes: Optional, but a pinch wakes up the whole pot without making it spicy.
• Red wine and broth: The wine adds acidity and complexity, the broth loosens everything up and keeps it from getting too thick.
• Parmesan cheese and fresh basil: Finishing touches that bring brightness and a little salty richness right before serving.

Instructions

Build the base:

Heat the olive oil over medium heat and add the onion, carrot, celery, and bell pepper. Let them soften and sweeten for about six minutes, stirring occasionally so nothing sticks.

Wake up the garlic:

Toss in the minced garlic and stir for just a minute until it smells like the best part of an Italian kitchen.

Brown the beef:

Add the ground beef and break it apart with your spoon, letting it cook until no pink remains. If there is a lot of fat pooling, drain some off but leave a little for flavor.

Stir in the tomato goodness:

Mix in the tomato paste, crushed tomatoes, and all your dried herbs and seasonings. Stir it well so everything gets coated and fragrant.

Pour and simmer:

Add the wine and broth, tuck in the bay leaf, and bring it to a gentle simmer. Cover it partially and let it bubble quietly on low heat for twenty five to thirty minutes, stirring now and then.

Sauté the zucchini noodles:

While the sauce does its thing, heat another skillet over medium high and toss in the spiralized zucchini. Cook them for just two to four minutes until they are tender but still have a little bite.

Finish and taste:

Pull out the bay leaf and taste the Bolognese, adding more salt or pepper if it needs it.

Serve it up:

Divide the zucchini noodles into bowls, spoon the Bolognese over top, and finish with Parmesan and fresh basil if you have them.

Save to Pinterest

One Sunday I made a double batch of this sauce and froze half of it in a glass container. A few weeks later, I spiralized fresh zucchini after a long day and had dinner on the table in under ten minutes. It felt like a gift from my past self, and I have been doing it ever since.

Making It Your Own

You can swap the ground beef for turkey, pork, or even a mix of both if you want a different flavor profile. I have also added a splash of heavy cream at the end for a richer, more velvety sauce, though it does change the nutritional breakdown. If you are cooking for someone who does not do low carb, this Bolognese is just as good over penne or rigatoni.

Storage and Reheating

The Bolognese keeps beautifully in the fridge for up to four days and freezes well for up to three months. I like to store the sauce separately from the zucchini noodles because reheated zucchini never has the same texture. When you are ready to eat, just warm the sauce on the stove and quickly sauté fresh zucchini noodles or toss them in the microwave for a minute.

Pairing and Serving Ideas

This dish shines with a glass of Chianti or any dry Italian red that has enough body to stand up to the richness of the beef. A simple side salad with lemon vinaigrette balances the heartiness, and crusty bread is perfect for anyone at the table who is not watching carbs.

• Serve with garlic roasted broccoli or sautéed spinach for extra greens.
• Top with a fried egg for breakfast the next morning, it is surprisingly delicious.
• Add a handful of chopped olives or capers to the sauce for a briny twist.

Save to Pinterest

Every time I make this, I am reminded that eating well does not have to feel like deprivation. It just takes a little creativity and a willingness to let vegetables be the star.

Common Questions

→ What cut of meat is best for this dish?

Lean ground beef works best, offering a balance of flavor and fat that simmers well with vegetables.

→ How should zucchini noodles be cooked?

Sauté the spiralized zucchini over medium-high heat for 2–4 minutes until tender but still firm, avoiding sogginess.

→ Can I use other vegetables in the sauce?

Yes, diced carrots, celery, bell peppers and aromatics like onion and garlic complement the meat sauce beautifully.

→ Is red wine necessary for the sauce?

Red wine adds depth but can be omitted or substituted with broth for alcohol-free variants.

→ What garnishes enhance the flavors?

Grated Parmesan and fresh basil add an aromatic, slightly tangy finish; optional depending on dietary needs.