35 minutes
A wholesome and delicious spaghetti Bolognese made with ground beef and zucchini noodles.
1. Puree the Tomatoes
Begin by pureeing the tomatoes until smooth using a blender or food processor.
2. Sauté the Garlic
Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until it becomes fragrant.
3. Cook the Ground Beef
Add the ground beef to the skillet along with the salt and black pepper. Using a wooden spoon, break up the clumps of meat and cook until the beef is no longer pink.
4. Simmer the Sauce
Stir in the pureed tomatoes, dried oregano leaves, and a dash of red pepper flakes. Bring the sauce to a simmer, then reduce the heat and let it cook for about 15 minutes.
5. Prepare the Zucchini Noodles
While the sauce simmers, divide the zucchini noodles onto plates and microwave each plate for 30 seconds.
6. Serve
Spoon the hearty beef sauce over the zucchini noodles.
Replace beef with ground turkey for a lighter version. Use a mix of pork and beef for added flavor. Lentils or textured vegetable protein for a vegetarian twist. Finely chopped mushrooms can also be a meat substitute or extender.
Instead of beef, try using ground turkey, lamb, or even a mixture of pork and veal for a richer flavor profile. If you’re looking for a vegetarian option, consider using lentils or a plant-based ground meat substitute.
Serve with different pasta shapes like penne, rigatoni, or pappardelle. Use spaghetti squash or spiralized vegetables for a low-carb option. Pair with polenta or a bed of creamy mashed potatoes for a change from pasta.
For an Arrabbiata, increase the heat with red chili flakes. Puttanesca would involve adding anchovies, olives, and capers. For an Amatriciana, include guanciale (or pancetta) and Pecorino Romano cheese, typically omitting the heavy use of tomatoes. Fra Diavolo means adding a hefty dose of spice and often seafood instead of meat.
Switch out canned tomatoes for fresh, ripe ones during the summer or try different types of canned tomatoes, like San Marzano or fire-roasted, to subtly alter the sauce's base flavor.
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