This is one of the best bolognese recipes I have made. It's perfect, as-is, for the whole family, and I add a flavor/spice kick to my "noodles" for myself and my husband (see below). The sauce recipe comes from stripedspatula.com and is made in the Instant Pot (a recently acquired toy of mine). That recipe is HERE.
One note is that I used some Trader Joe's crushed tomatoes the second time I made this recipe, rather than the San Marzano tomatoes that were called for and my sceond batch was NOT as flavorful and delcious as the first. So I HIGHLY recommend getting the San Marzano tomatoes and not compromising. I found mine at Whole Foods.
For the "noodles" here's what I do:
Spiralize 1 large or 2 small zucchinis per person. (The zucchini will reduce quite a lot in size when you cook it.)
Heat 2 tablespoons of olive oil in a large skillet.
Add 2-3 cloves of garlic, diced, and red pepper flakes to taste (I like my noodles fairly spicy).
Cook until garlic is starting to brown.
Add zucchini noodles.
Spread noodles around pan, allowing excess moisture to cook away, until noodles are tender and reduced, but still meaty. About 4 minutes.
Transfer noodles to bowls and top with a generous helping of bolognese sauce.
Top with parmesan and serve.
This is such a delicious recipe, and because you are skipping the real noodles, you can guiltlessly pair this "pasta" with a yummy dinner roll or garlic bread!