Ingredients
1 pound lean ground beef (90% lean)1/2 cup finely chopped onion2 garlic cloves, minced1 can (14-1/2 ounces) petite diced tomatoes, undrained 1/4 cup dry red wine or beef broth3 tablespoons tomato paste2 teaspoons honey1 teaspoon cider vinegar3/4 teaspoon dried basil1/2 to 1 teaspoon crushed red pepper flakes1/2 teaspoon salt1/4 teaspoon dried oregano1/4 teaspoon dried thymeZUCCHINI NOODLES:2 large zucchini1 tablespoon olive oil 1/4 teaspoon saltChopped fresh parsley, optional
Preparation
In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes; stir occasionally.
For 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. Serve with sauce. If desired, sprinkle with parsley.
