Beef Bolognese with Zucchini (Printable Version)

Rich meat sauce served atop tender spiralized zucchini for a flavorful, low-carb Italian main dish.

# What You Need:

→ Meat & Protein

01 - 1 lb lean ground beef
02 - 2 tbsp olive oil

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium carrots, finely diced
06 - 2 celery stalks, finely diced
07 - 1 red bell pepper, diced
08 - 4 medium zucchinis (about 2 lb), spiralized
09 - 1 (28 oz) can crushed tomatoes
10 - 2 tbsp tomato paste

→ Seasonings & Herbs

11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp dried thyme
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - Salt and black pepper to taste
16 - 1 bay leaf

→ Liquids

17 - 1/2 cup dry red wine (optional)
18 - 1/2 cup beef or vegetable broth

→ Garnish

19 - 1/4 cup grated Parmesan cheese (optional)
20 - Fresh basil, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, celery, and bell pepper; sauté for 5 to 7 minutes until tender.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef, breaking it apart with a spoon. Cook for 6 to 8 minutes until thoroughly browned. Drain excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, oregano, basil, thyme, crushed red pepper flakes, salt, and black pepper until fully combined.
05 - Pour in red wine and broth, add bay leaf. Bring to a simmer, partially cover, and cook over low heat for 25 to 30 minutes, stirring occasionally.
06 - While sauce simmers, heat a large skillet over medium-high heat. Sauté zucchini noodles for 2 to 4 minutes until tender but still firm.
07 - Remove bay leaf from sauce. Taste and adjust seasoning as needed.
08 - Divide zucchini noodles among plates. Top with meat sauce and garnish with grated Parmesan and chopped basil if desired.

# Expert Advice:

01 -
  • It gives you all the comfort of a slow simmered meat sauce without the carb crash that usually follows.
  • The zucchini noodles soak up the Bolognese beautifully and stay firm if you dont overcook them.
  • You can make the sauce ahead and it tastes even better the next day.
  • Its one of those dishes that looks fancy but comes together with pantry staples and a little patience.
02 -
  • Do not cook the zucchini noodles too long or they will release water and turn your dish into a soggy mess.
  • Let the Bolognese simmer low and slow, the longer it goes the deeper the flavors get.
  • If you skip draining the beef fat entirely, the sauce can end up greasy and heavy.
  • Taste before serving because crushed tomatoes vary in acidity and you might need a pinch of sugar or extra salt to balance it out.
03 -
  • Use a spiralizer with a thin noodle blade so the zucchini mimics angel hair pasta and does not feel chunky.
  • Salt the zucchini noodles lightly after spiralizing and let them sit in a colander for ten minutes, then pat them dry to remove excess moisture.
  • If the Bolognese looks too thick while simmering, add a splash more broth or even a little pasta water if you are making regular noodles on the side.
  • Let the sauce rest off the heat for five minutes before serving, it helps the flavors settle and the texture thicken just a bit more.

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