Here’s an easy weeknight meal or a great meal to make for your meal prep. You can let the sauce cook for as long or as little as you’d like depending on how much time you have. If you are not adding zoodles, you probably will need to add a cup of water to the sauce while cooking. I love to top with fresh basil and Pecorino Romano, but you can certainly use parmesan if you can tolerate it. As always, don’t leave out fresh herbs from your dishes! It makes such a difference in making your food look and taste super pretty! If your family isn’t into the whole zoodle thing, saute zoodles separately for you, and make them some pasta to eat with the meat sauce 😉
Zoodles and Meat Sauce
4-5 large zucchini, “zoodled” (or 6-8 smaller zucchini, they cook down a lot)
1 lb organic or grass fed ground beef
4 large garlic cloves, minced
1 Tetra Pak Hunts Tomato Sauce
6 oz can of Hunts Tomato Paste
salt and pepper to taste
toppings: fresh basil, grated romano or parmesan cheese
Zoodle your zucchinis, sprinkle with salt and let sit on top of a towel to draw out some of the water for about 30 minutes. Squeeze out water before you add to sauce in the following steps. If store bought, you can skip this step.
Brown meat in a pot or dutch oven. Drain fat if necessary. Add meat back to pot, add garlic and saute a few minutes. Add sauce, paste, and salt and pepper to taste.
You can let this simmer on low as long or as little as you’d like. Add zoodles the last 15 minutes or so and turn the heat up to medium. You may want to cover so it cooks faster. Done when zoodles heated and cooked through.
Top with fresh basil and grated Pecorino Romano and enjoy!
Note: You can make zoodles several days ahead of time and store over paper towels in an air tight container. Also, if you don’t want to cook the zoodles in the meat sauce, you can saute them in some olive oil or butter and top with the sauce.