Name: Chunky Beef Bolognese Sauce with Zucchini Noodles & Basil Ribbons
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 3 (398 ml) cans diced tomatoes; 1 ½ small pkgs fresh basil; 6 cloves garlic; 1.02 kg lean ground beef; 42 g Parmesan cheese; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; 6 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; salt

Chunky Beef Bolognese Sauce with Zucchini Noodles & Basil RibbonsChunky Beef Bolognese Sauce with Zucchini Noodles & Basil Ribbons — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

3 (398 ml) cans diced tomatoes

1 ½ small pkgs fresh basil

6 cloves garlic

1.02 kg lean ground beef

42 g Parmesan cheese

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

6 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Wash the carrots and celery. Trim ends, peel, and small dice the carrots. Trim ends and small dice the celery. Peel and mince the onion. Peel and mince the garlic. Alternatively, place the vegetables in a food processor and pulse until finely chopped.

Heat a skillet over medium-high heat.

Add oil to the skillet and swirl to coat bottom. Add all the diced and minced vegetables. Cook, stirring frequently, until vegetables soften, 4-5 minutes.

Push the veggie mixture to the side of the skillet, then add in the ground beef. Cook, breaking apart with a spoon, until beef is browned and no longer pink.

Add diced tomatoes and tomato sauce to the beef and veggie mixture. Season with crushed red pepper, salt, and pepper. Bring to a boil, then lower the heat to medium-low and let simmer for 10-15 minutes.

Wash and dry the basil; pick the leaves off the stems and slice into ribbons. Add about ½ to the sauce towards the end of cooking time and save the rest for garnishing.

Wash and dry zucchini; trim ends. Using a julienne peeler (or regular peeler), peel zucchini into noodle-like sticks. Leave raw or warm up in a skillet with a little olive until slightly softened.

Finely grate ⅓ cup of parmesan.

To serve, arrange zucchini noodles in a bowl and top with the bolognese sauce. Sprinkle with grated parmesan and remaining basil ribbons. Enjoy!

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