Description
If you miss pasta on a low-carb diet, try tucking into a warm bowl of zucchini "noodles" smothered in rich, meaty Bolognese sauce with freshly grated Parmesan cheese.
Ingredients
4 tablespoons olive oil
1/2 cup onion, chopped (about 1 medium onion)
2 celery stalks, chopped
1 medium carrot, chopped
1 clove garlic, crushed
1 lb ground beef (80-85% lean)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup parsley, chopped
1 (15 oz) can crushed tomatoes
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
1 teaspoon fresh oregano, chopped
4 medium zucchini (about 7” long)
3 tablespoons butter
Parmesan cheese wedge, freshly grated (1 tablespoon per serving)
Instructions
- In a large pot sauté onions, celery, carrots and garlic in olive oil over medium heat about 3 minutes until onions are translucent and no longer raw.
- Add ground beef, salt, pepper and parsley. Sauté, stirring to break up meat with spoon, until no longer raw.
- Add tomatoes, cream, nutmeg and oregano. Simmer uncovered for at least 15 minutes over low heat, stirring occasionally. Then cover pot and simmer over low heat for 2 to 2 1/2 hours.
- Melt butter in a sauce pan over medium heat, add zucchini ribbons and gently toss to coat. Add 1 teaspoon of water, cover and cook for 1 minute.
- Plate zucchini ribbons in serving bowls and top with Bolognese sauce. Garnish with freshly grated Parmesan cheese.
Notes
Note: If you are in a hurry you can eat this sauce after simmering it for 15 - 20 minutes, but if you have the time let it simmer for 2 to 2 1/2 hours to break down the meat and to further develop the flavors.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: dinner
- Method: simmer
- Cuisine: American