It was supposed to be cold, rainy and (hopefully) snowy over the weekend so I thought a good time to make some meat sauce and try over zucchini noodles using my new toy!
2 pounds ground beef – I used organic, grass fed 85/15%
1 shallot, finely diced (I used my food processor)
1/4 cup minced garlic
4 (14.5 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
2 (14 ounce) cans tomato sauce
1/2 cup chicken broth
1/2 cup Cabernet Sauvignon
1 tablespoon dried Italian herb seasoning
1/2 cup chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Heat a large skillet over medium-high heat and stir in ground beef, shallot, and garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink, about 15 minutes.
2. Transfer the meat to the slow cooker. Stir in diced tomatoes, tomato paste, tomato sauce, chicken broth, red wine, Italian seasoning, basil, salt, and black pepper.
3. cook on low for 8 hours.
Obviously you can use real pasta (mmmmmm) but I wanted to try zucchini noodles! SUPER EASY! First step – bought the Paderno Spiralizer 3-Blade from Williams Sonoma. Sure, sure…you can slice them manually but I know that I won’t do that and like kitchen tools :)
Once you have spiralized the zucchinis (2) heat 1 tbsp of olive oil over medium heat in a large skillet and cook/stir in the noodles so they are all coated in the oil. Then add in about 1/4 cup of water and cook until the zucchini is softened, about 8-10 mins or so. Season with a bit of salt and pepper as you stir occasionally. You want the water soaked up by the noodles.
Then pour some sauce over your noodles and sprinkle some parmesan over it and YUM!