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Simple "Spaghetti" Zoodles (Zucchini noodles) and Grassfed Beef Meat Sauce

This is a simple favorite that I've eaten regularly for the past few years. Really easy to make and just a few ingredients, it's a great weeknight treat. You can fancy it up with some optional additions, but it's great the way it is. Be sure to click through and check out the optional additions, too!
Course: Main Course, One Dish Meal
Cuisine: Italian, Low Carb, Meal Prep Friendly
Keyword: beef, make ahead, meal prep, zucchini noodles
Servings: 4

Ingredients

  • 1 lb grass fed ground beef I use 85% fat for this, but you can go leaner
  • 1/2 Tbsp olive oil
  • 1 small onion minced
  • 26 oz box of Pomi chopped tomatoes I'm not a fan of cans, but the same amount will work if you can't find the Pomi tomatoes in a box
  • 1 Tbsp dried Italian herb blend You can use fresh, but add them at the end, and use a LOT more.
  • 1/2 tsp Himalayan mineral salt To taste, really.
  • 1/2 tsp fresh ground black pepper to taste, but I get very heavy handed with the pepper
  • 2 zucchini medium sized zucchini

Instructions

  • In a large saucepan or a smallish stockpot, warm the olive oil, add the minced onion and ground beef (broken up into small chunks) then brown the ground beef in it. If you're using 85%-90% lean grassfed ground beef, you have the option of not draining the beef after browning.
  • Add the herb blend, salt, pepper, and tomatoes. Bring to a simmer and cook, stirring occasionally for the next 15-20 minutes. If you'd like, add chopped green olives (2 tablespoons), chopped black olives (2 tablespoons), capers (1 tablespoon), and red pepper flake (1 teaspoon or more) before you simmer it if you'd like to turn this into an approximation of putanesca sauce.
  • While the sauces is simmering, create your zucchini noodles. While many people love to use a spiralizer, I still can't give up my tiny Thai hand held shredder (it looks like a veggie peeler). No matter what you choose, I like to cut fairly thin noodles for this recipe.
  • Add the "zoodles" to the sauce and gently fold them in. You want to cook them just enough that they're soft, but not so much that they start to fall apart. When in doubt cook them a little less than you think you need to! Serve in bowls immediately.
  • If you'd like to make this ahead, or if you wan to make a double batch - one for today, one for later in the week, simply make the sauce and keep the zoodles separate. I'm out of the habit of using a microwave, so this is one of the examples of how I reheat "leftovers" I heat the sauce then fold in the "zoodles".
  • So, the recipe says "3 servings" but if there's no salad, this is really more like 2 servings! HAHA!

Notes

Love zucchini noodles? Be sure to check out my chicken "alfredo" with zucchini noodles recipe, too!