Description
This popular Italian dish is flavorful and spicy. We decided to re-create one of our favorite jarred sauces and serve over zucchini pasta for a lighter, healthier meal that's naturally gluten-free. The results were amazing!
Ingredients
- 1 pound lean ground beef (90% lean)
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) petite diced tomatoes, undrained
- 1/4 cup dry red wine or beef broth
- 3 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon cider vinegar
- 3/4 teaspoon dried basil
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 large zucchini
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- chopped fresh parsley, optional
Directions
- In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes; stir occasionally.
- For noodles, trim ends of zucchini. Using a spiralizer, shave zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.
