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Zucchini Pasta with Beef Bolognese

Ingredients

  • 1 tablespoon olive oil
  • 500g organic, grass-fed ground beef
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 800g organic crushed tomatoes
  • ¼ cup organic tomato paste
  • 3 teaspoon of dried Italian herbs
  • salt and black pepper to taste
  • 6 medium zucchini, spiralized into pasta

Method – Step by step

  1. In a large saucepan, saute ground beef over medium-high heat until browned, breaking up the large chunks of meat as they cook.
  2. Once meat is cooked, drain fat from the meat, and add olive oil and the onions.
  3. Saute for about 5 minutes, until onions are translucent.
  4. Add the garlic, tomatoes, tomato paste, basil, thyme, and oregano.
  5. Bring to a boil. Reduce heat, and simmer, covered, for about 45 minutes, stirring occasionally.
  6. Season with salt and pepper if desired.
  7. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 – 10 minutes, until desired tenderness is achieved.
  8. Divide the pasta among four plates and top with bolognese. Serve hot.

 

Notes

Sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.

Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving.