Beef and Kale Ragu with Zucchini Noodles | The Fancy Pants Kitchen

Ingredients

• 5 medium zucchini
• Kosher salt
• 1 tbsp fennel seed
• 1 pound ground beef, preferably grass-fed beef
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• 2 celery stalks, finely chopped
• 2 tsp finely minced garlic
• 2 tbsp tomato paste
• 28 ounces San Marzano whole tomatoes
• 1 pound kale, stems and ribs removed, leaves chopped
• Extra-virgin olive oil
• 1 tsp red pepper chili flakes
• 1/4 cup chopped parsley
• Flaky sea salt
• Freshly cracked pepper