40 minutes
A comforting dish featuring a rich, meaty sauce served over fresh zucchini noodles.
1. Puree the Tomatoes
Puree the diced tomatoes in a blender or food processor until smooth.
2. Sauté the Garlic
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about a minute until fragrant.
3. Cook the Ground Beef
Add the ground beef to the skillet. Sprinkle in the salt and black pepper. Cook until the beef is no longer pink, breaking it apart with a wooden spoon.
4. Simmer the Sauce
Stir in the pureed tomatoes, dried oregano, and red pepper flakes. Reduce the heat to low and let it simmer for about 15 minutes.
5. Prepare the Zucchini Noodles
Arrange the spiral-sliced zucchini on plates and microwave each plate for about 30 seconds.
6. Serve
Spoon the beef and tomato sauce generously over the zucchini noodles and serve.
Sun-dried tomatoes, fresh basil, a splash of balsamic vinegar, Parmigiano-Reggiano Method: 1. Mix in julienned sun-dried tomatoes alongside the zucchini; their concentrated sweetness will intensify the sauce. 2. Add a small splash (1-2 teaspoons) of balsamic vinegar to the simmering sauce to add depth and a hint of acidity. 3. Garnish generously with fresh basil and freshly grated Parmigiano-Reggiano before serving.
Kalamata olives, crumbled feta cheese, minced garlic Method: 1. Incorporate handfuls of pitted Kalamata olives when you add the zucchini, giving it a robust, briny punch. 2. Sprinkle crumbled feta cheese just before serving for a creamy and tangy finish. 3. Increase the garlic to suit the Mediterranean palate—perhaps 4-5 cloves, minced, added early to infuse the oil.
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