Vegetables Squash Summer Squash Zucchini Zucchini Noodles with Bolognese Sauce 4.0 (1) 1 Review 1 Photo Great way to get more veggies in your diet, and cut out some carbs! Spiralized zucchini acts as the "pasta" in this simple, yet tasty dish. The sauce freezes well, so feel free to scale the amount of "zoodles" to accommodate just 2 or 4 servings. Recipe by Kim's Cooking Now Published on September 27, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Cook Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients Zucchini Noodles: 6 medium zucchini, spiralized 1 teaspoon salt Bolognese Sauce: 2 tablespoons extra-virgin oil, divided ½ cup diced onion ¼ cup diced carrots ¼ cup diced celery 12 ounces ground beef 4 cloves garlic, minced, divided salt and ground black pepper to taste ½ cup red wine 1 (28 ounce) can whole peeled San Marzano tomatoes ½ cup whole milk ¼ cup finely grated Parmigiano-Reggiano Directions Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease. Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through. Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes. Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese. Cook's Note: Break up the tomatoes with your hands, if you prefer a chunkier sauce. I Made It Print Nutrition Facts (per serving) 251 Calories 14g Fat 16g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 251 % Daily Value * Total Fat 14g 17% Saturated Fat 4g 22% Cholesterol 40mg 13% Sodium 695mg 30% Total Carbohydrate 16g 6% Dietary Fiber 4g 14% Total Sugars 9g Protein 15g Vitamin C 48mg 238% Calcium 146mg 11% Iron 3mg 17% Potassium 991mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved