Paleo Spaghetti

We had Everyday Paleo’sPaleo Spaghetti for dinner and it was a hit.   I made it with delicious grass fed beef from Genesis Beef at Local Yocal and made a few changes to make it my own.  This sauce would be great over Garden Fresh Meatballs!
I used fresh basil instead of dry, a can of crushed tomatoes instead of fresh (that’s what I had on hand) and added a can of tomato paste and a little chicken broth.  I think the taste of the grass fed beef made up for the sweetness you usually find in store bought sauce which has added sugar.   Don’t forget to remove the bay leaf before serving.

Take care to not over-boil your “noodles”.  I used my salad spinner to spin off the excess water from them after draining in a colander.

Pasta

5 zucchini squash – cut long way with a mandoline slicer or potato pealer

Meat Sauce

2 lbs grass fed ground beef

2 tsp sea salt

1/2 tbsp garlic powder

2 tbsp dried basil

dash or two of cayenne pepper

1 bay leaf

splash of red wine

3 heirloom tomatoes

1/2 red onion

3-4 garlic cloves

1/2 cup italian parsley

3 tbsp fresh rosemary

Brown the meat in a large soup pan.  While meat is browning, combine the onion, parsely, and rosemary in a food processor.  Process on low for about 15 seconds.  Add the tomatoes and pulse about 7-10 times or until the tomatoes are broken down but still chunky.  Once the meat is cooked through, add all of the dry spices and mix well.  Add the tomato sauce from the food processor, the bay leaf, and the red wine, mix well and bring to a simmer.  Simmer for 20 min.

For the “pasta” bring about 10-12 cups of water to a boil in another large soup pan. Add the thinly sliced zucchini to the boiling water.  Cook for 3 minutes and drain.

Serve the spaghetti sauce over the cooked zucchini pasta.

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