Prepare the zucchini and vegetables: trim the ends from the 6 medium zucchinis and spiralize them into zoodles. Place zoodles in a colander, sprinkle with 1/2 teaspoon salt, toss gently and let them drain while you make the sauce (salting draws out excess water so the final dish won't be watery). Finely dice the yellow onion and clean and slice the mushrooms if using. Mince the garlic.

Heat 2 tablespoons of olive oil in a large, heavy skillet or wide saucepan over medium-high heat. Add the diced onion and a pinch of salt and sweat (cook gently) for 4–5 minutes until translucent — this softens the onion and releases its natural sweetness, which balances the tomatoes.

Add the mushrooms (if using) and continue to cook until they release their moisture and begin to brown, about 4 minutes. Browning builds savory umami flavor and reduces excess liquid that could dilute the sauce.

Push the vegetables to the side, add the remaining 1 tablespoon of olive oil to the empty space and raise heat to high. Add the ground beef in a single layer and let it sit undisturbed for 2 minutes to develop a brown crust (fond) — this Maillard browning adds depth. Then break the meat up with a spatula and continue cooking until there are no pink bits, about 4–5 more minutes. Season with 3/4 teaspoon of salt and 1/4 teaspoon black pepper while cooking.

Stir the minced garlic into the meat for 30–45 seconds until fragrant (garlic burns quickly; short cooking time releases aroma without bitterness). Add the dried oregano, dried basil and red pepper flakes and stir to toast them lightly in the pan for 20–30 seconds — toasting blooms their oils and intensifies flavor.

Pour in the 800 g canned crushed tomatoes and scrape the bottom of the pan with a wooden spoon to deglaze and lift those tasty browned bits (fond) into the sauce. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens and deepens in flavor. Simmering concentrates the tomatoes and allows the flavors to marry.

Taste the sauce and adjust seasoning with the remaining 1/2 teaspoon salt and more black pepper if needed. If the sauce tastes too acidic, stir in a small pinch of sugar or a splash (1 tsp) of water — balancing acidity helps the other flavors shine.

While the sauce simmers, wring the salted zucchini noodles gently in a clean kitchen towel or paper towels to remove any remaining moisture — this prevents a soggy finished dish and helps the sauce cling to the zoodles.

There are two ways to finish the zoodles depending on your texture preference: (A) Quick sauté: Heat a large nonstick skillet over medium-high, add a drizzle of olive oil, and sauté zoodles in two batches for 60–90 seconds until bright and just tender — this retains some bite and prevents wateriness. (B) Raw toss: For the firmest bite, keep zoodles raw and toss them directly with hot sauce off the heat to warm them through. Either method keeps the zoodles fresh and prevents them from becoming mushy.

To serve: Divide zoodles among 3 warm plates. Spoon the beef bolognese over the zoodles so the hot sauce warms them without overcooking. Spoon extra sauce at the table. Finish with an extra crack of black pepper and a pinch of red pepper flakes if you like heat.

Leftovers and storage: Cool sauce and zoodles separately. Store in airtight containers in the refrigerator for up to 3 days (zoodles will release more water over time — reheat zoodles very briefly in a skillet to revive texture).