Zucchini spaghetti with beef Bolognese

4 servings

Ingredients:

• 1 tablespoon olive oil
• 800 g lean ground beef
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 1 can crushed tomatoes
• 65 g tomato paste
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 teaspoon dried oregano
• Black pepper
• 6 medium peeled zucchini

Nutritional values (per serving):

Instructions:

1. Bolognese:
   1. In a large saucepan, sauté beef over medium-high heat until browned.
   2. Once meat is cooked, drain the fat.
   3. Add olive oil and onions.
   4. Sauté until onions are translucent, ≈5 minutes.
   5. Add the garlic, tomatoes, tomato paste, basil, thyme, and oregano.
   6. Remove from the heat and set aside.
2. Zucchini pasta:
   1. Bring a large pot of water to a boil. Add zucchini and boil for ≈45 minutes, stirring occasionally. Season the zucchini with pepper.
   2. Spiral the zucchini into pasta.
   3. Sauté the zucchini pasta until desired tenderness is achieved, 5 to 10 minutes.
3. Place pasta on a plate and top with Bolognese sauce.

Photo credit: miss_yasmina via Visualhunt