In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.

Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.

Add meat to saucepan and let cook until brown and no pink remains.

Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.

Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.

In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.

Serve over zucchini noodles or spaghetti squash.