Embrace a lighter, vibrant take on a classic comfort food. Delicate ribbons of zucchini stand in for pasta, bathed in a rich, slow-simmered Bolognese that's both satisfying and surprisingly wholesome.

Follow The Directions

01

Step

Prepare the Zucchini: Lay the spiralized zucchini on paper towels, sprinkle with salt, and let rest to release excess moisture. (15 minutes)

02

Step

Sauté the Aromatics: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add onion, carrots, and celery; sauté until softened. (3-4 minutes)

03

Step

Brown the Beef: Add ground beef and half of the minced garlic to the pan. Season with salt and pepper. Cook, breaking up the beef, until browned. Drain any excess grease.

04

Step

Build the Sauce: Pour in the red wine and cook until it reduces slightly. Puree the tomatoes in a blender. Add the pureed tomatoes to the pan and bring to a boil, then reduce heat and simmer. (45 minutes)

05

Step

Finish the Sauce: Stir in the milk and heat through. Adjust seasonings to taste.

06

Step

Sauté the Zucchini: Heat the remaining olive oil in a separate pan over medium-high heat. Add the zucchini and remaining garlic; sauté until tender-crisp. (1-2 minutes)

07

Step

Assemble and Serve: Divide the zucchini noodles among bowls. Top with Bolognese sauce and a generous sprinkle of Parmigiano-Reggiano cheese.

For a vegetarian option, substitute the ground beef with lentils or crumbled plant-based meat.
San Marzano tomatoes are preferred for their sweetness and low acidity, but other high-quality canned tomatoes can be used.
The Bolognese sauce can be made ahead of time and refrigerated for up to 3 days or frozen for longer storage.
Adjust the amount of zucchini noodles per serving based on your preference. You may not need all 6 zucchini.