Zucchini Linguine with Meat Sauce
Recipe by Corporate Chef Tom Fraker


2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 Melissa’s Perfect Sweet Onion, peeled; diced
Kosher Salt and Freshly Ground Pepper
3 cloves Melissa’s Peeled Garlic, minced
6 tablespoons Tomato Paste
2 (14 ½ oz.) cans Stewed Tomatoes
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
2 tablespoons Granulated Sugar
2 Dried Bay Leaves
4 oz. Sliced Button Mushrooms
1 pound Italian Sausage, sliced and grilled
3 Green Zucchini Squash
3 Yellow Zucchini or Gold Bar Squash

Kitchen Aid Mixer
Spiralizer Attachment

In a medium saucepan, heat the oil and melt the butter. Add the onions, salt and pepper and sauté until they are caramelized.

Next add the garlic and tomato paste and cook for 2 minutes, stirring constantly. Next add the stewed tomatoes, and the next 4 ingredients.

Stir well, bring to a boil and then reduce the heat and simmer for 30 minutes. Remove from the heat and, carefully with an immersion blender, roughly chop the sauce.

Add the mushrooms and sausage, stir and bring to a simmer.

Cover the saucepan and simmer for 30 minutes longer, stirring occasionally.

While the sauce is simmering, make your squash “noodles.”

Using the spiralizer, with the fine spiralizer blade, cut the squash according to the manufactures instructions.

Place the “squash noodles” in a serving bowl and top with the sauce.

Makes about 4-6 servings.