Zucchini Pasta with Tomato Meat Sauce

Zucchini Pasta1

This summer I discovered the wonderful world of zucchini pasta.  I love it!  And so far, everyone that’s tried it has agreed!

Last week I invited some friends over for dinner.  Amy prefers meals to be low-carb, and Chris has celiac, so meals need to be gluten-free.

Yay for zucchini pasta!!!  It meets all the requirements, in addition to being an excellent vehicle for an outstanding pasta sauce.

I even had a moment of pure genius as I prepared the sauce:  use some frozen basil and frozen wine (pour leftover wine into dixie cups or an ice cube tray and freeze)!!!  I’ve posted about trying to save certain leftover ingredients by freezing, and I figured it was time to try USING some of it!

Tomato Meat Sauce (serves 4 )

  • 1 lb ground bison (or ground meat of choice)
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 16 oz. jar crushed tomatoes
  • 4 oz. tomato paste
  • 1/4 t. baking soda
  • dash of black pepper, crushed red pepper
  • 1/2 T. dried, fresh or frozen basil
  • secret ingredients (optional, but highly recommended):  1/4 c. red wine
  • sea salt, to taste

In a large pot over medium heat, cook the ground bison, onion and garlic cloves, stirring often.  Once the meat is cooked, add the tomatoes, tomato paste, basil, wine, black pepper, and crushed red pepper.

Allow to simmer on the stove as long as possible.  Before serving, taste, and adjust seasonings as needed (I used no-salt added tomatoes, so I added a touch of sea salt.  Also, if it’s tasting too acidic or bitter, add a bit of baking soda.).

Amy is a wine conissouir (she owns a store located in downtown Arlington Heights called Tuscan Market and Wine Shop–if you’re in the area, stop in!), and brought an Old Vine Zinfandel that paired perfectly with our dinner.

Nothing beats enjoying a dinner outside on the patio with friends.  Although, I’m guessing this will be one of the last outdoor meals until the spring.

Anyways, I was so excited that the meal received rave reviews from everyone!  I will definitely be making this again.  And if you haven’t tried zucchini noodles yet, don’t wait!!!

MIWFY:  The recipe is Paleo/Primal and gluten-free.  It can easily be made vegetarian by using crumbled tempeh (like this dish) instead of ground bison.


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  1. says

    Freezing wine is such a great idea! No one in my house likes to drink it, but I ocasionally want to cook with it. I could never justify buying an entire bottle just to use 1/2 cup in a sauce…but now I will freeze it! Thanks, Michelle :)

  2. says

    Freezing wine is SUCH a good idea! That never occurred to me. I never, EVER use wine fast enough because I don’t drink it and rarely cook with it. I’ll definitely need to remember that next time I’m about to waste a whole bottle.

  3. Michele says

    Hi, just found your site and I would love to know how you make your zucchini pasta. Do you cook them or eat them raw? Thanks!

    • says

      While I have heard of others cooking the noodles for just a minute or so, I have left them raw. I’m afraid if I cook them, they will become too mushy. Since I add a warm sauce over top, it seems to work just fine.

  4. says

    oh man! I could eat bison pasta sauce (which I made last week too!) with zuke noodles probably 6 times a week and not get tired of it! I LOVE meat sauce!! this recipe sounds awesome, and I love the idea of freezing wine to save it for cooking- brilliant!!!

    happy week to you!!!


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