Servings:
Serves 6 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon carrot, finely grated
- 1 tablespoon celery stalk, finely grated
- 1 tablespoon small onion, finely grated
- 2 tablespoon garlic cloves, minced
- 1 pound meatloaf mix with ground beef and pork
- 1 pound 28-ounce can tomato puree
- 1/2 teaspoon sea salt
- 1 bunch fresh basil
- 2 bunch large zucchini, peeled and ends trimmed
Preparation
Baking Directions:
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add carrot, celery, and onion; cover and steam, stirring every few minutes, until onions are translucent and all liquid has evaporated.
Add garlic and cook another minute.
Add meat and cook until browned.
Add the tomato puree, salt, and basil.
Cover and reduce heat to low; simmer for 30 minutes.
Place zucchini in spiralizer set to the smallest blade.
(Note: Zucchini will cook and release liquid once it comes in contact with sauce.
If you have time, put shredded zucchini in colander, toss with 1/4 teaspoon salt, and let drain for 10 to 15 minutes.
Using your hands, squeeze any excess water from zucchini.)
Serve meat sauce over the zucchini.
