- Arrabbiata Sauce With Zucchini Noodles.jpg (33.13 KiB) Viewed 554 times
Preparation Time: 10 minutes
Cooking time: 35 minutes
Serves: 4
If served as four portions, provides 287 cals, 17g fat (of which 4g saturates), 11g sugar and 0.7g salt per portion.
Ingredients
- 455g (1lb) lean ground beef (90% lean)
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- 415g (14½oz) tinned petite diced tomatoes, undrained
- ¼ cup dry red wine or beef broth
- 3 tbsp tomato paste
- 2 tsp honey
- 1 tsp cider vinegar
- ¾ tsp dried basil
- ½ to 1 tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp dried oregano
- ¼ tsp dried thyme
For the noodles:
- 2 large zucchini
- 1 tbsp olive oil
- ¼ tsp salt
- Fresh parsley, chopped (optional)
Method
1. In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 5 - 7 minutes.
2. Stir in tomatoes, wine or beef broth, tomato paste, honey, vinegar and seasonings; bring to a boil.
3. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes; stir occasionally.
4. For the 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.
5. Serve the noodles with the sauce. If desired, sprinkle with parsley.
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