Zoodles with Italian Sausage, Beef and Tomato Sauce

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Serving Size: 5 ounces of sauce + zoodles
Diets: Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Keto, Lower Carb, Nut Free, Refined Sugar Free, Whole 30
Recipe adapted from:
Mayumi Tavalero
This recipe uses home spiralized zucchini noodles topped with a simple meat sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

For the zoodles:

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.

For the meat-tomato sauce:

  • Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
  • When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
  • Add the Kosher salt and the white wine. Cook until the wine has evaporated.
  • Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

Cook Times

Active Prep30
Hands-On Cook15
Hands-Off Cook20
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 55 ounce zucchini washed and trimmed
  • 3 tablespoon Kosher salt
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground beef
  • 1 pound Italian sausage spicy if you like
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 1 cup carrot finely chopped
  • 4 teaspoon Kosher salt
  • ½ cup white wine dry, optional
  • 56 ounce canned whole peeled plum tomatoes
  • Parmesan cheese optional

Cooking Tools Required

Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove
Reheating/Serving Instructions
Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

Nutrition

Calories: 423kcal | Carbohydrates: 15g | Protein: 18g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 3875mg | Potassium: 1044mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2682IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 4mg

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