Harissa Meat Sauce over Zoodles
Servings
Prep Time
3-4
servings
5
minutes
Cook Time
20
minutes
Servings
Prep Time
3-4
servings
5
minutes
Cook Time
20
minutes
Ingredients
1
lb
grass-fed ground beef
14
oz
crushed tomatoes
1/4
cup
harissa sauce
3/4
cup
yellow onion
about half a medium yellow onion
1/2
bell pepper
color of choice
1
anaheim pepper
3
cloves
garlic
1
Tbsp
pink himalayan salt
crushed chili peppers
for garnish
green onion
for garnish
Instructions
Chop the onion, bell pepper, anaheim pepper, and garlic cloves. Set aside.
Heat the ghee in a cast iron skillet over medium-low heat.
Add the onion, garlic, and bell pepper to the skillet and cook until onion becomes translucent (5-7 minutes).
Add ground beef to the skillet and break into small chunks using a spatula (or a spork if you’re a proper 24 year old).
Once the beef is mostly cooked through, add the salt, harissa, and tomatoes.
Turn your burner to low and let simmer for another 10 minutes.
Heat a separate skillet for your zoodles. No oil necessary, as a ton of water will come off the zucchini and prevent sticking.
Once your second skillet is heated, add the zoodles and place a lid on top to allow them to steam. This should only take 3-4 minutes.
Drain the zucchini water and plate!
Place the zoodles in a bowl with the meat sauce on top. Sprinkle red chili flakes and green onions on top. Or not. You do you.