I was meal planning for the next couple of weeks and realized that I haven’t posted our primal spaghetti recipe yet, which is just a shame. I love spaghetti and there was a time when we were first married we had spaghetti several times a week for months because we remodeled our kitchen, and with a 1 burner hot plate, your options are limited.
This recipe, of course, is grain free and really great for you – you get your veggies in and can still enjoy a yummy, meaty sauce. I always put a lot of parmesan cheese on top, too. 🙂 Skip the cheese if you’re going Paleo.
Spaghetti Bolognese with Zucchini Noodles
1 lb of ground beef
1 small yellow onion, finely diced
1 garlic clove, minced
1 28 oz can of crushed tomatoes
2 T of olive oil
2 T of butter
a couple dashes of red pepper flakes
salt & pepper
1 t of dried basil (or 3 T of fresh basil)
Heat olive oil in a large sauce pan over medium heat. Add the diced onion and sauté until translucent, then add garlic and red pepper flakes and sauté until fragrant. I don’t use a lot of red pepper flakes because I’m a wimp when it comes to spice.
Then add ground beef, break up unto pieces, season with salt/pepper, and cook until the meat is no longer pink. Drain off most of the excess grease.
Pour in canned crushed tomatoes, reduce heat to low, cover the pan with a lid, and let sauce simmer for a good 30 minutes. If I am ahead of schedule, I like to simmer the sauce for an hour.
After you simmer the sauce, take off the heat and add butter and basil. Stir to combine.
Zucchini noodles are easy to make – if you have the right tool. I use this gadget to slice the zucchini into noodles: Mandoline Slicer Then we just grab the noodles we want, plop them on our plates, and microwave them for about 2-3 minutes, until hot and tender.