Homemade Spaghetti Sauce with Zoodles & Meat
Excellent taste in every bite!!
Servings: 4
Ingredients
- 4 zucchinis spiraled
- Check out the spiralizer recommended
- 2 tbsp olive oil
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 small yellow onion diced
- 1 tsp of tomato paste add as needed to thicken
- 1 16 oz can tomato sauce or 1pd Roma tomatoes
- 1 tsp oregano fresh
- 1 tsp thyme fresh
- 1 lb organic beef
- salt & pepper to taste
Instructions
- Place beef in a skillet and cook. Drain grease into separate bowl.
- Heat olive oil in stock pot on medium heat. When oil is hot; add your onion and peppers to the pot. Sauté' until the peppers start to soften and the onions start to turn translucent. Turn heat down to low medium and add your garlic. Make sure your heat is not to high when adding the garlic or it will burn. (Burnt garlic taste very bitter) .
- Next add your fresh or dried spices. Allow to cook for 2-3 minutes, stirring frequently.
- Add your tomatoes and lightly press as they cook and start to formulate a liquid. Starting with 1 tsp of tomato paste, add to thicken until desired consistency
- Place remaining beef back into the sauce. Taste to make sure nothing more needs to be added.
- When your sauce is completed, spiralize your zucchinis into zoodles. Add to the pot and toss in sauce for about 1 minutes.
- Serve while hot.
Notes
Zoodle Tip #1: Lay your zoodles on a paper towel and give a light coating of coarse sea salt. Allow to sit for at least 15 minutes to help keep the noodle crunchy once it becomes cooked Pat dry with a dry paper towel. The salt will pull the water out of the zucchini.
Zoodle Tip #2: Make sure to drop the zoodle in the skillet just long enough to coat with sauce and to them warm them up. If you keep them in for more than a minute or two you will start to see them soften and end up with soggy noodles.
Frozen Zoodle tip: Place frozen zoodles in a colander and allow to thaw and drain. When they are completely thawed, sprinkle lightly with course sea salt and allow to sit on a paper towel for 15 minutes. Pat dry before cooking