Zaghetti Bolognese (Zucchini “Spaghetti”)

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Servings 4

Prep. Time 10 mins

Cooking Time 45 minutes

    • 1 pack of Harvest Fresh zucchini spirals
    • 1 large onion, diced (about 150 g)
    • 3 small carrots, diced (about 150 g)
      2 large celery stalks, diced (about 120 g)
    • 2 Tbsp butter
    • 2 Tbsp olive oil
    • 4 garlic cloves, fine dice
    • 1 lb ground lean ground beef
      4 oz thinly sliced pancetta or bacon
    • ½ cup dry red wine
    • 3 cup beef or veal stock
    • 1 x 28 oz can of diced tomatoes (San Marzano preferred)
    Heat a pot on medium heat.
    Add oil and butter to the pot, melt butter

    Add Diced onions, celery, carrots and pancetta to the pot and cook until vegetables are soft and onions are translucent.

    Add the meat to the pan to brown, break up the lumps with the end of your stirring spoon. You may want to add the meat a little at a time to make it easier to cook

    Once the meat is fully cooked pour the wine into the pan and use the spoon to deglaze or scrape the bottom of the pan to get all the tasty bits.
    Bring to a boil and add the stock and tomatoes

    You can let this simmer on the stove until all the water has cooked off or you can use a slow cooker

    For an abbreviated method you can simply use 1 small can of tomato paste so there is not as much liquid to cook down.

    To Serve
    Heat a sauce pan on medium heat with a little oil and quickly saute the zucchini spirals just to warm them up, about a minute or so. Add as much or as little sauce as you would like to the noodles and serve. You can garnish with some grated Parmigiano-Reggiano and some fresh basil or parsley if you like!

    NOTE: this sauce should be a little thicker than the average pasta sauce because traditional noodles will absorb some qater while zucchini noodles may release excess water