Bolognese Zucchini Pasta
Meat-based tomato sauce served over zucchini noodles or traditional pasta. Ground meat and tomato paste form the sauce base, simmered with aromatics and finished with fresh herbs.
Ingredients
Method
Dice onion and carrot into small pieces. Mince garlic. If using zucchini noodles, spiralize zucchini and set aside; if using pasta, fill a large pot with salted water and bring to boil.
Heat olive oil in a large pot over medium-high heat. Add diced onion and carrot; cook 5 minutes until softened.
Add minced garlic and cook 1 minute until fragrant.
Add ground meat, breaking it apart with a wooden spoon; cook 5–7 minutes until browned. Drain excess fat if necessary.
Stir in tomato paste and cook 2 minutes, stirring constantly.
Add canned tomatoes and broth. Stir in oregano, salt, and pepper. Bring to a simmer and reduce heat to medium-low.
Simmer sauce uncovered 20 minutes, stirring occasionally, until thickened and flavors meld.
If using traditional pasta, cook according to package directions; drain and toss lightly with a little oil. If using zucchini noodles, warm them in a skillet over medium heat for 2–3 minutes or serve fresh.
Divide pasta or zucchini noodles among bowls. Ladle sauce over the top.
Garnish with grated Parmesan cheese and fresh parsley. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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