San Marzano Meat Sauce over Spaghetti or Zoodles


Warning: Today’s post is purely selfish.

I have no photos to share of this recipe I’m about to share with you. And I’m the one who prefers a photo of a dish with a recipe.

It’s selfish because when I made it, having used a few different sources, I didn’t like toggling between all of the recipes!

Then, I didn’t want to forget what I did. I needed the recipe down in print. And needed it linked to my Recipe Arsenal.

And I’m sharing it with you…

Because it turned out Fabulously.

Remember when I was testing out jarred San Marzano pasta sauces?

And how I said I couldn’t give up my tried and true jarred marinara – Ragu. {Despite cringing at the sugar and sodium content!}

Well, I can now.

Thank you, Snack-Girl for the inspiration! I adapted your recipe to mix in with some ground beef with my uber-favorite San Marzano tomatoes to create a meat sauce to top spaghetti or Zoodles.

Heeeeerrrreee goes!


San Marzano Meat Sauce

Adapted from this Six-Minute Marinara Sauce recipe by Snack-Girl.
(Serves 4)


  • extra virgin olive oil (1/2 to 1 Tbsp)
  • 1/2 onion, diced
  • 4 cloves garlic (I always have them on hand in the freezer because of this tip from An Organic Wife)
  • 1 lb ground beef (or pork or turkey)
  • 1 tsp salt
  • 1/2 to 1 tsp red pepper flakes (I did 1 tsp because I like a little more kick!)
  • 1 tsp dried oregano
  • 1 28-ounce can San Marzano tomatoes


  • Heat olive oil in a large sauce pan or skillet.
  • Add diced onion and garlic cook until soft. Watch carefully so they don’t burn.
  • Add ground beef and cook until almost completely browned.
  • Add salt, red pepper flakes and oregano and mix well.
  • Add San Marzano tomatoes and juices. I took the whole tomatoes out of the can and roughly chopped them before putting them in the pan and adding the juices. But this was very messy. You can try breaking them up after you add them to the pan, but that might get just as messy!
  • Simmer until heated through. Reduce heat to low until ready to use, stirring occasionally.
  • Serve over hot spaghetti or Zoodles {recipe below}.


(Serves 4)

There are many ways to make zoodles {aka zucchini noodles}, but this is the way I like to do it! I used this method to julienne the zucchini and then made a variation based on the Zoodles in this Skinnytaste recipe.

You will need approximately one medium zucchini (or 2 small) per person. It may seem like a lot, but remember the “noodles” will cook down. I based my recipe on serving four people to correspond with the recipe for San Marzano Meat Sauce above.


  • extra virgin olive oil (1/2 to 1 Tbsp)
  • 4 medium zucchinis (or 8 small)
  • 1/2 small red onion, diced
  • 4 cloves garlic, minced
  • salt and pepper to taste


  • Julienne the zucchini by holding it in one hand and pushing a julienne peeler into the flesh, starting at the top moving down. You should end up with strings of zucchini. Continue the process until you start to hit the seeds or core of the zucchini. Don’t worry if they stick together a bit. They will break up as you move them around in the pan.
  • Heat a large sauce pan or skillet over medium heat.
  • When hot, add the oil, onions and garlic.
  • Saute until fragrant, about 1 to 2 minutes.
  • Increase heat to medium-high and add the zucchini strings. {aka Zoodles!}
  • Season with salt and pepper and cook for about 1 minute.
  • Stir everything together and saute for an additional 1 to 1 and 1/2 minutes, or until your desired firmness.
  • As the zucchini cooks down, it releases a lot of water. So sometimes it’s a good idea to drain the Zoodles before serving. This will keep your sauce from getting runny!
  • When serving, top with San Marzano Meat Sauce, sprinkle on some shredded or grated parmesan and enjoy!


 And usually at this time, I share:


But I’m behind on my meal planning for this week. So it’s your turn to help!

After my farmers’ market stop, here is the veg I know have on hand:

  • tomatoes
  • brussels sprouts
  • onions
  • multi-colored carrots
  • potatoes
  • cabbage
  • red kale
  • spaghetti squash

And here are the protein bases I’m working with this week:

For lunches, I’m going for some Quick and Easy Bowls because I made a fantastic one this weekend. I can’t wait for lunch! Here is what went in it:

  1. Base steamed/sauteed red kale
  2. Grain/Starchbrown rice
  3. Proteinbutter beans (but great northern beans or cannellinis would be nice, too.)
  4. Veggies – steamed/sauteed onion, multi-colored carrots, tomato
  5. Fatshredded mozzarella
  6. SauceRoasted Tomato Dressing, then seasoned with a little bit of Italian herbs, salt & pepper

What would you make with these ingredients?




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