Zucchini Noodles with Meat Sauce
Zucchini noodles with meat sauce is spaghetti bolognese with spiralised zucchini in place of pasta, which makes it grain-free and paleo. Brown 450 g (1 lb) of beef mince, soften an onion and garlic in the same pan, then simmer it all with crushed tomatoes, oregano and basil for 10 minutes. Toss the raw zucchini noodles through the hot sauce just before serving so they stay firm. It takes about 30 minutes and serves 4.
Zucchini Noodles with Meat Sauce
Spiralised zucchini noodles under a beef and tomato sauce with garlic, oregano and basil. A grain-free take on spaghetti bolognese, ready in about 30 minutes.
- 3 medium zucchinis, spiralized into noodles
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- Salt and pepper to taste
Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground beef and cook until browned, about 7 minutes. Remove and set aside.
In the same skillet, heat the remaining olive oil. Add onion and garlic, and cook until softened, about 5 minutes.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Add the cooked beef back to the skillet and simmer for 10 minutes.
Toss zucchini noodles with the meat sauce just before serving.
How do I stop zucchini noodles going watery?
Zucchini is mostly water, so the longer it cooks the more it releases. Three things help. Salt the noodles lightly and leave them in a colander for 10 to 15 minutes, then pat them dry. Do not cook them on their own: tossing them into the hot sauce for a minute is enough to warm them through. And make the sauce a little thicker than you would for pasta, by simmering it a few minutes longer, so any water they do release has somewhere to go.
Do I need a spiraliser?
No. A julienne peeler gives thin strands much like a spiraliser, and an ordinary vegetable peeler gives wide ribbons like pappardelle. Most supermarkets also sell zucchini noodles ready made in the chilled vegetable section, which saves the job entirely.
Can I use a different mince?
Yes. Pork, lamb, chicken or turkey mince all work, or a mix of beef and pork for a richer sauce. Chicken and turkey are leaner, so add an extra tablespoon of olive oil when you brown them. Minced meat should be cooked until no pink remains, and minced poultry all the way through.
Is the sauce paleo?
Yes, as long as the tinned tomatoes contain only tomatoes, juice and perhaps salt. Some crushed tomato products add sugar or seasonings, so check the label. The rest of the sauce is meat, vegetables, olive oil and dried herbs.
How long does it keep?
Store the sauce and the noodles separately. The sauce keeps for up to 3 days in the fridge and freezes well for about 3 months. Raw zucchini noodles keep for 2 to 3 days in the fridge in a container lined with paper towel. Once they have been mixed with hot sauce they go soft, so only combine what you are going to eat.
What can I add to the sauce?
Grated carrot, diced celery or chopped mushrooms all go in with the onion and make the sauce go further. A splash of red wine after browning the meat, or a tablespoon of tomato paste, deepens the flavour. Fresh basil torn over the top at the end finishes it.
For more quick paleo meals, see our easy paleo dinners and paleo beef and broccoli.