Bolognese With Zucchini Noodles Recipes

Steps:

• Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.
• Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.
• Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.
• Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.
• Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.

Steps:

• In a large skillet, heat the olive oil on medium-high heat. Add the carrots and onions and cook until the onions are translucent, about 5 minutes. Add the beef and sausage, breaking it up with a wooden spoon so there are no big pieces, and cook until no longer pink, about 10 minutes. Add the garlic and saute for 1 minute. Season generously with salt and pepper.
• Deglaze with the wine and cook for 2 minutes. Stir in the crushed tomatoes, tomato paste, basil, oregano and crushed red pepper, reduce the heat to medium and cook for 3 minutes. Stir in the half-and-half and Parmesan, reduce the heat to low, cover and cook for 3 minutes.
• Add the zoodles to a serving dish and top with the sauce. Serve immediately in pasta bowls and garnish with more Parmesan and basil.

Steps:

• Heat a large Dutch oven with the olive oil over medium-high heat. Add the ground beef with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.
• With a slotted spoon, remove the browned meat from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce. Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, chile flakes and ground beef back in. Simmer for about 30 minutes.
• While the sauce is simmering, bring a large pot of salted water to a boil. When you have 5 minutes left for the sauce, drop the zucchini into the boiling water and give it a stir so it doesn't stick. When the noodles are cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain.
• Stir the zucchini noodles into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and parsley and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.

Steps:

• Heat olive oil in a large pan over medium heat. Add mushrooms, bell pepper, onion, and carrot; saute until browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
• Cut cherry tomatoes in half and add to the meat. Pour in vodka sauce and reduce heat to low. Add zucchini noodles, baby spinach, salt, and pepper. Cook and stir until spinach has wilted, zucchini is tender, and sauce is heated through, about 5 minutes. Add oregano and basil.
• Sprinkle Parmesan on top and serve.