Spaghetti and Meat Sauce

IMG_1379I am a big fan of spaghetti and meat sauce and am happy that it’s completely paleo adaptable.  You can make it using tomato sauce and seasonings and serve it over roasted spaghetti squash or any other vegetables like this recipe from PaleOMG.  Or if you have ripe heirloom tomatoes this is a great recipe from Everyday Paleo.

But this weekend I took Danielle Walker’s advice from her Meals Made Simple cookbook for shortcut spaghetti with meat sauce.  Choose a store-bought spaghetti sauce which does not include sugar, soybean or canola oil or citric acid.  Ingredients should be tomatoes, extra-virgin olive oil, garlic, herbs and spices.  Add extra garlic and seasonings to give it more flavor and use roasted spaghetti squash, yellow squash, zucchini noodles or sweet potato noodles as the pasta.  This handy spiral slicer works great for creating veggie noodles.

Here’s my version modified from Danielle’s recipe:

  • 1 tablespoon coconut oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1 lb grass fed ground beef
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 jar store-bought spaghetti sauce (I used 365 brand from Whole Foods)
  • roasted spaghetti squash

My favorite way to make roasted spaghetti squash is the Well Fed way.

While the squash is baking, melt the coconut oil in a large skillet and add the onion, cook until softened.  Add the garlic and cook another minute, until fragrant.  Add the ground beef and cook until no longer pink.  Add the seasonings and the spaghetti sauce and simmer.

Let the squash cool a bit, then use a fork to scoop out the strands.  I find using the Ove glove is perfect for handling the warm squash.  Serve the sauce over the squash or vegetables of your choice.

Fast, easy and delicious and even better reheated for leftovers.

I am grateful each day for wellness, happiness and the opportunity to share with you.