SafePlates

Ingredients

• 2 cups (about 200g) spiralized zucchini or shirataki noodles
• 1 pound (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (240ml) crushed tomatoes
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5ml) dried oregano
• 1 teaspoon (5ml) dried basil
• Salt and pepper, to taste
• 1/2 cup (50g) grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the ground beef to the skillet. Cook until the beef is thoroughly browned, breaking it up with a spatula as it cooks.
3. Stir in the crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Reduce the heat and let the sauce simmer for about 10 minutes to blend the flavors.
4. While the sauce is simmering, prepare the zucchini noodles or rinse and drain the shirataki noodles. If using shirataki noodles, dry-roast them in a non-stick pan for about 1-2 minutes to improve their texture.
5. If using zucchini, lightly sauté the noodles in a separate pan for 2-3 minutes to soften them slightly.
6. Combine the noodles with the meat sauce, tossing well to ensure the noodles are evenly coated.
7. Serve the pastasciutta hot, topped with grated Parmesan cheese and garnished with fresh basil leaves.