Beef Bolognese with Zucchini (Printable)

A rich beef and tomato sauce served over tender zucchini noodles for a light, Italian-inspired meal.

# What you'll need:

→ Meat & Protein

01 - 1 lb lean ground beef
02 - 2 tablespoons 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, spiralized
09 - 1 (28 oz) can crushed tomatoes
10 - 2 tablespoons tomato paste

→ Seasonings & Herbs

11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt, to taste
16 - Black pepper, to taste
17 - 1 bay leaf

→ Liquids

18 - 1/2 cup dry red wine (optional)
19 - 1/2 cup beef or vegetable broth

→ Garnish

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

# Directions:

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 softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, oregano, basil, thyme, crushed red pepper flakes, salt, and black pepper. Mix thoroughly.
05 - Pour in red wine and broth. Add bay leaf. Bring to a simmer, cover partially, and cook on low heat for 25 to 30 minutes, stirring occasionally.
06 - While sauce simmers, heat a separate large skillet over medium-high heat. Add zucchini noodles and sauté for 2 to 4 minutes until just tender but not soggy.
07 - Remove bay leaf from sauce. Taste and adjust seasoning as needed.
08 - Divide zucchini noodles among plates. Top with beef Bolognese. Garnish with grated Parmesan cheese and fresh basil if desired.

# Expert Suggestions:

01 -
  • The zucchini soaks up the savory tomato sauce without getting mushy if you time it right.
  • It feels indulgent and cozy but keeps you light enough to go back for seconds guilt free.
  • Leftovers actually taste better the next day once the herbs settle into the meat.
02 -
  • Do not salt the zucchini noodles ahead of time or they will release water and turn into mush before you even cook them.
  • Let the sauce simmer uncovered for the last five minutes if it looks too thin, the liquid will reduce and thicken beautifully.
  • If you skip browning the beef properly, the sauce ends up gray and flat instead of rich and savory.
03 -
  • Use a paper towel to blot the zucchini noodles after cooking, it removes excess moisture and keeps the sauce from getting watered down.
  • Toast the tomato paste in the pan for a minute before adding the crushed tomatoes, it deepens the flavor and gets rid of any raw metallic taste.
  • If your zucchini noodles are extra thick, give them a quick rinse under cold water after cooking to stop them from overcooking in their own heat.

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