- 2 tbsp extra virgin olive oil, divided
- 1 c yellow onion, diced
- 4 tbsp garlic, minced
- 1 tsp kosher salt
- 1 lb ground chuck
- 1 (32 oz) jar pasta sauce
- 2 lb zucchini noodles
- Grated Pecorino Romano
- Fresh Basil
In a large non-stick skillet over medium high heat, add 1 tbsp extra virgin olive oil, onion, garlic and salt and cook for about 10 minutes, stirring occasionally until the onions soften and start to brown. Add 1 tbsp olive oil and ground chuck, and cook until the beef has browned, about 7-8 minutes. Drain any grease that’s collected in the skillet.
Add the entire jar of tomato sauce to the pan and stir to combine, scraping any caramelized bits from the bottom of the pan. Reduce heat to a simmer and cook for 30 minutes, stirring occasionally to prevent scorching. The sauce is finished when it becomes thick and does not spread after stirring.
Reduce heat to low and add the zoodles to the skillet, tossing to incorporate them into the sauce, 2-3 minutes, just to warm through. Serve family-style, in a large bowl, and garnish with grated Pecorino Romano and fresh basil.
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