Zucchini Noodles with Bolognese Sauce

Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.

Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.

Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.

Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.