Spaghetti night definitely does not have to mean carb overload! Instead, this dish is fresh, satiating and packed with nutrition. I do make some regular noodles for the kids, but for me, this is perfect. I also, am a sucker for cheese, so add it to this simple sauce. This recipe makes enough for about 8 servings. If you don’t need that much, you can freeze some for a future meal! I use a spiralizer for my zucchini to make the noodles. This device can cost as low as $10, so it’s well worth it. However, if you do not have this kitchen gadget, use a potato peeler and you can make ribbon noodles instead. I prefer the finer noodles to soak up sauce better. This recipe is perfect for a Keto Diet, which is something our family integrates in a few days every week, for the intention of decreasing carbohydrates.
- 2 pounds ground beef (I go high quality grass-fed ground sirloin on this)
- 2 14 oz. cans tomato sauce
- 1 14 oz. can diced tomatoes
- 1 small onion, diced in small pieces
- 2 large cloves garlic, crushed
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt or to taste
- 1/2 cup grated parmesan cheese
- 1/2 cup half & half or heavy cream
- 1 zucchini for every 2 servings
- 1 tablespoon olive oil
- Fresh basil leaves to garnish, cut
- Heat olive oil in pan. I prefer a cast iron skillet for this. Then add your onion, garlic, and ground beef. Cook until onions and garlic are tender and ground beef is cooked through, breaking up with a spatula into small pieces.
- Add tomato sauce, diced tomatoes and herbs. Bring to a simmer and continue cooking for about 7 min until flavors combine. Then turn off heat, add in cream and parmesan cheese. Stir in well.
- Meanwhile, spiralize your zucchini. You will cut off the ends, and put center down first, then twist. Your “noodles” are now ready to go as is if you want to keep them raw. However, you can also cook them al dente. If you’re eating them raw, you can make it simple and just use fresh spiraled. However, I prefer some of the moisture to be removed, then cooked al dente. To do this, you can either salt them and let them sit in a colander over the sink for about 30 minutes, as the moisture drains out. Probably not the “right” way, but the quick way, you can alternatively, just heat the zucchini noodles for less than a minute in the microwave. Then, you will want to pour off the excess liquid. Next you will fry in just a bit of olive oil for about 3 minutes.
- When ready to serve, spoon about a cup of sauce over your prepared zoodles. Garnish with fresh basil.