Do you ever get really annoyed… with yourself? This is a completely serious question.
Lately I’ve been super annoyed with myself.
I want to be in a creative and productive mental space. I wish that I was currently planning an e-book, developing a new health coaching program, or doing some (much needed!) website updates… but I’m totally not in that productive space. So I’ve been watching True Blood and making adorable earrings instead.
I want to be organizing my house and getting things ready for fall… but I decided that closets can wait and it is much funner to play with my cats.
And at the very least, I would like to be listening to some good music. Maybe something like Adele, Mat Kearney, or Sara Bareilles… but I’ve totally been playing Katy Perry’s “Roar” on repeat for about five straight days. At this point, it’s beyond embarrassing.
At least I still know how to make myself a proper meal. Enter zucchini spaghetti with beef bolognese…
This hearty and healthy comfort food starts with a bed of my favorite pasta: zucchini spaghetti! Have you jumped on the spiralizing trend yet? If not, check out my tutorial on How to Spiralize Zucchini.
This dish is perfect as we start to say goodbye to warm weather and ease into fall. It’s the perfect guilt-free weeknight dinner that comes together quickly and pleases the entire family. And, if you have vegetarian folks in the mix, be sure to check out my Zucchini Spaghetti with Lentil Marinara recipe.
- 5 tablespoons olive oil, divided
- 1 lb organic, grass-fed ground beef
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 cans (28 oz) organic crushed tomatoes
- ¼ cup organic tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 6 medium organic zucchini, spiralized into pasta
- In a large saucepan, add about 2 tablespoons of olive oil and saute ground beef over medium-high heat until browned, breaking up the large chunks of meat as they cook.
- Once meat is cooked, add about 2 additional tablespoons of olive oil and the onions.
- Saute for about 5 minutes, until onions are translucent.
- Add the garlic, tomatoes, tomato paste, basil, thyme, and oregano.
- Bring to a boil. Reduce heat, and simmer, covered, for about 45 minutes, stirring occasionally.
- Season with salt and pepper if desired.
- In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 – 10 minutes, until desired tenderness is achieved.
- Divide the pasta among four plates and top with bolognese. Serve hot.
Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving.