Rosemary Spaghetti Sauce Over Zucchini

1# very lean ground beef

2T extra virgin olive oil

2T oaky Balsamic vinegar

2 lg. Cloves of elephant garlic – or

– 1 bulb of regular garlic

1 lg. Onion

½t Penzey's Black and Red pepper

1T ground rosemary – or Italian seasoning

Saute' the beef in the oil and vinegar until it browns. Then add chopped garlic and onions and simmer 10 minutes. Add the spices and tomatoes – you could also add an 8oz. can of tomato sauce at this time if you'd like. Cover and simmer 45 minutes or longer.

1 med. zucchini

Cut the zucchini into 3” long matchstick type pieces to resemble broken linguini. Put this in a pan with some sea salt and enough water to just cover the zucchini. 

Bring the water to a boil, then back down to a simmer. Cover and cook until translucent, about 5 minutes. Drain, arrange on plate then top with sauce and grated cheese. . .Lin