Spaghetti Bolognese with Zucchini Noodles

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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

Sauce:

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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:

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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.

Enjoy!!

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