Beef Bolognese Zucchini Noodles (Printable)

Savory beef sauce with herbs atop tender zucchini noodles for a flavorful, light meal.

# What You Need:

→ Meat & Protein

01 - 1 lb lean ground beef
02 - 2 tbsp olive oil

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium carrots, finely diced
06 - 2 celery stalks, finely diced
07 - 1 red bell pepper, diced
08 - 4 medium zucchini, spiralized (about 2 lb)
09 - 1 (28 oz) can crushed tomatoes
10 - 2 tbsp tomato paste

→ Seasonings & Herbs

11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp dried thyme
14 - 1/2 tsp crushed red pepper flakes (optional)
15 - Salt and black pepper, to taste
16 - 1 bay leaf

→ Liquids

17 - 1/2 cup dry red wine (optional)
18 - 1/2 cup beef or vegetable broth

→ Garnish

19 - 1/4 cup grated Parmesan cheese (optional)
20 - Fresh basil, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, carrot, celery, and red bell pepper. Sauté for 5 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
04 - Mix in tomato paste, crushed tomatoes, dried oregano, basil, thyme, crushed red pepper flakes, salt, and black pepper.
05 - Pour in red wine and broth, then add the bay leaf. Bring to a simmer, cover partially, and cook on low heat for 25 to 30 minutes, stirring occasionally.
06 - While sauce simmers, heat a large skillet over medium-high. Add spiralized zucchini and sauté for 2 to 4 minutes until just tender without becoming soggy.
07 - Remove bay leaf from sauce. Taste and adjust seasoning as needed.
08 - Divide zucchini noodles among serving dishes. Top with beef sauce. Garnish with grated Parmesan and chopped basil if desired.

# Expert Suggestions:

01 -
  • It delivers all the cozy, slow-cooked comfort of traditional Bolognese without the carb crash afterward.
  • The zucchini noodles stay tender but never mushy if you cook them just right, and they let the sauce be the star.
  • You can make the sauce ahead and reheat it, so weeknight dinners feel effortless and impressive.
02 -
  • Don't skip draining the zucchini noodles if they release water after cooking, or your dish will end up watery and diluted.
  • Let the sauce simmer low and slow, because rushing it means you miss out on the deep, melded flavors that make Bolognese special.
  • Taste the sauce before serving and adjust the seasoning, because canned tomatoes and broth vary in saltiness and you want it just right.
03 -
  • Pat the zucchini noodles dry with a paper towel after cooking to prevent a watery sauce.
  • Add a small splash of pasta water or broth to the zucchini while sautéing to keep them from sticking and help them cook evenly.
  • If you want a richer, more traditional Bolognese, let it simmer for a full hour and stir in a splash of whole milk near the end for silky sweetness.

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