Recipes

Noodles

Arrabbiata Sauce with Zucchini Noodles

Ingredients

• 1 pound lean ground beef (90% lean)
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 1/4 cup dry red wine or beef broth
• 3 tablespoons tomato paste
• 2 teaspoons honey
• 1 teaspoon cider vinegar
• 3/4 teaspoon dried basil
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme

ZUCCHINI NOODLES:

• 2 large zucchini
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Chopped fresh parsley, optional

Description

1. In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes; stir occasionally.
2. For noodles, trim ends of zucchini. Using a spiralizer, shave zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.