Ingredients

4 Servings

Meat & Seafood

  • Ground Beef 1/2 lb

  • Pork Sausage Meat 1/2 lb

Canned/Bottled Goods

  • Tomato Paste 1/4 cup

Beverage

  • Red Wine 1/2 cup

Produce

  • Carrot 1/2

  • Small Yellow Onion 1/2

  • Zucchini 3

  • Fresh Celery 1 stalk

  • Garlic Cloves 2

  • Basil Leaf 5 sprigs

Spices

  • Black Pepper 1/2 tsp

  • Kosher Salt 1 tsp

  • Fennel Seed 1 tsp

Dairy & Eggs

  • Unsalted Butter 1 Tbsp

  • Whole Milk 1/2 cup

Pantry

  • Extra Virgin Olive Oil 1 Tbsp

  • Water 1 1/2 cups

  • Olive Oil 1 Tbsp

Preparation

  1. Prepare Vegetables

    Prepare vegetables; dice onions, carrots, and celery. Mince garlic and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil out and slice by hand).

    • 1/2, finely diced Small Yellow Onion
    • 1/2, finely diced Carrot
    • 1 stalk, finely diced Fresh Celery
    • 2, minced Garlic Cloves
    • 5 sprigs, chiffonade Basil Leaf
  2. Brown Meat

    Heat a large skillet over medium-high heat. Add butter to skillet and let melt. Add beef, and squeeze sausage out of casing into pan. Season meat mixture with salt and pepper, and break the meat into smaller pieces with the help of a spatula or large spoon. Cook for 5 minutes, stirring occasionally, or until browned and caramelized.

    • 1 Tbsp Unsalted Butter
    • 1/2 lb Ground Beef
    • 1/2 lb, squeezed out of casing Pork Sausage Meat
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Black Pepper
  3. Create Sauce

    Add carrots, celery, onions, and garlic to meat mixture. Sauté over medium heat, stirring occasionally, for 5 minutes or until soft. Add fennel seed, tomato paste and red wine to skillet, scraping the bottom of the pan with a spatula. Add milk and water. Let simmer, uncovered, for 15 minutes, adding water if mixture becomes too dry. Turn off heat, add basil, olive oil and give it a stir.

    • 1 tsp, ground Fennel Seed
    • 1/4 cup Tomato Paste
    • 1/2 cup Red Wine
    • 1/2 cup Whole Milk
    • 1 1/2 cups Water
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  4. Cook Zoodles

    Prepare ingredients. Heat olive oil in pan over medium. Add zoodles; cook, until softened slightly, about 5 minutes.

    • 3, Zoodled Zucchini
    • 2 Tbsp Olive Oil
  5. Serve & Enjoy!

    Plate zoodles and enjoy with sauce and a drizzle of olive oil if desired!

Nutrition

  Amount per
serving
Daily value percentage
Calories 520 kcal  
Total Fat 37 g 47%
Total Saturated Fat 14 g 71%
Unsaturated Fat 23 g  
Low Cholesterol 95 mg 31%
Sodium 1090 mg 45%
Total Carbohydrate 13 g 5%
Fiber Total Dietary 3 g 11%
Sugars Total 8 g  
Good Source: Protein 22 g 44%
Good Source: Vitamin C 33 mg 35%
Calcium Ca 113 mg 8%
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By Innit Culinary Team