Step 1

In a large pan or pot with a lid, heat the olive oil over medium-high heat. Add the bacon and ground beef and cook for 5 minutes, breaking up the beef into crumbles with a spoon while cooking.

Step 2

Add the celery, onion powder, garlic powder, oregano, basil, red pepper flakes, salt, and pepper. Cook, stirring often to soften the celery, 3 minutes. Add the red wine and stir, scraping up any bits from the bottom of the pan. Stir in the tomatoes, cover, lower heat to medium-low, and let simmer for 10 minutes.

Step 3

Uncover the sauce and cook, stirring occasionally, until the sauce thickens and the meat and vegetables are very tender, 20 minutes more.

Step 4

Stir in the cream and simmer for 5 more minutes. Stir in the vinegar and season the sauce to taste with salt and pepper.

Step 5

Meanwhile, place the spiralized zucchini in a microwave-safe dish, season with salt and pepper, cover with a piece of parchment paper or plastic wrap, and cook for 1 minute. Toss and check to ensure it’s heated through but not wilting. Continue to warm in 30-second increments if necessary.

Step 6

Divide the warm zucchini between 4 serving plates, top with the sauce, and serve with Parmesan on the side.