My name for this dish is probably a misnomer. It is not spring, nor is the sauce a traditionally light or cream primavera sauce. Regardless, the focus of this dish is the multitude of textures and flavors that the vegetables provide. Call it whatever you want. I’ll call it delicious.
Sauce: (this sauce is very vegetably! Use less if you don’t like that, or if you have picky eaters)
About half a stalk of celery, diced
4 mushrooms, sliced
About a cup of carrot “chips” (carrots cut to look like coins)
1 small to medium onion, diced
1-2 cloves garlic, minced
About 1 cup of diced tomatoes (packaged or fresh)
About 2 cups of tomato sauce
4 Tbsp tomato paste
About 1/4 lb ground beef (or other meat of choice)
Seasonings to taste: Italian seasonings, pepper, ground onion, ground garlic, sea salt
Fat of choice (optional depending on fat content of your meat)
If using an additional cooking fat (you have a super lean meat), heat your fat in a large pan or pot. Add prepped vegetables.
Sauté. Add meat. If you were not using an extra cooking fat, cook meat with vegetables all at once.
Season liberally. Add diced tomatoes and proceed to add the tomato sauce and tomato paste.
Mix well and season as you go on.
Allow sauce to simmer while you move on.
2 large zucchini
A julienne peeler
Take your peeler to your zucchini. Very simple. If you don’t have a julienne peeler, just use your vegetable peeler. The noodles will look more like elegant little ribbons than spaghetti.
Optional step: heat up zucchini in pan with a little fat. I prefer my zucchini raw, now. It has a more al dente texture.
Wrap it up:
Pour your simmering sauce over your zucchini noodles!