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Zoodle Bolognese

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
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2 tablespoons extra-virgin olive oil

3/4 cup shredded carrot (about 1 large carrot)

1/2 cup grated white onion

1 pound ground beef (80/20)

8 ounces ground breakfast sausage

5 cloves garlic, minced

Kosher salt and freshly cracked black pepper

1/2 cup good red wine

One 28-ounce can crushed tomatoes

One 8-ounce can tomato paste

1/4 cup fresh basil, minced, plus more for garnish

1 tablespoon dried oregano

1/2 teaspoon crushed red pepper

1 cup half-and-half

1/4 cup shaved Parmesan, plus more for garnish

7 1/2 cups zoodles (zucchini noodles)


  1. In a large skillet, heat the olive oil on medium-high heat. Add the carrots and onions and cook until the onions are translucent, about 5 minutes. Add the beef and sausage, breaking it up with a wooden spoon so there are no big pieces, and cook until no longer pink, about 10 minutes. Add the garlic and saute for 1 minute. Season generously with salt and pepper.
  2. Deglaze with the wine and cook for 2 minutes. Stir in the crushed tomatoes, tomato paste, basil, oregano and crushed red pepper, reduce the heat to medium and cook for 3 minutes. Stir in the half-and-half and Parmesan, reduce the heat to low, cover and cook for 3 minutes.
  3. Add the zoodles to a serving dish and top with the sauce. Serve immediately in pasta bowls and garnish with more Parmesan and basil.

Cook’s Note

For slightly softer zoodles, cook the zoodles in the sauce for 2 minutes.