Monday, January 21, 2013

Spaghetti Bolognese, Paleo style.

Believe it or not, this is not spaghetti with meat sauce. THIS is zucchini noodles with a semi-homemade grass fed ground beef sauce. Let me tell you, nobody was missing the "real" thing when this was served and I made the entire meal after a long commute home. The key to quick preparation was using a pre-made pasta sauce and jazzing it up. Although this dish can be made using a regular vegetable peeler (your noodles will look more like fettuccine), I used my new favorite kitchen tool - a spiral vegetable slicer. For a mere $30, I've opened up a whole new world of easy veggie preparation options. I'm in love.
As long as your sauce has no sugar added, this dish is 21-Day Sugar Detox approved. We enjoyed it for dinner on Day 16.
Spaghetti Bolognese, Paleo style

by The Paleo Professional
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients (2-4 servings)
  • 3 medium zucchinis
  • 1 lb grass fed ground beef
  • 1 shallot or small onion
  • splash of red wine
  • 1 teaspoon minced garlic from a jar
  • 1 jar organic pasta sauce (make sure there is no sugar added) or defrost your own homemade sauce if you're prepared
  • coconut oil, olive oil, or animal fat of your choice
  • sea salt and pepper
  1. Heat a sauce pan over medium heat and add beef, onion, and garlic
  2. Stir and cook until beef is no longer pink
  3. Season with salt and pepper
  4. Pour jar of pasta sauce over meat mixture and add red wine
  5. Bring to a boil then simmer until you are done preparing zucchini or as long as you like
Zucchini Noodles
  1. Heat a large frying pan over medium heat with a little cooking fat
  2. Wash and peel zucchinis with vegetable peeler
  3. Cut each zucchini in half and run through spiral vegetable slicer or use vegetable peeler to create thicker noodles
  4. Add zucchini noodles to frying pan, sprinkle with salt & pepper and stir fry for about 2 minutes. You will know it's done when the texture changes - it will begin to loosen up and act more like spaghetti noodles in the pan. Do not over cook - serve al dente
  5. Add sauce to the pan, gently incorporate and serve
  6. If you tolerate dairy, sprinkle a little parmesan cheese on top
  7. Note: If you don't plan to eat all of the zucchini, cook only what you plan to eat and then quickly stir fry the noodles next time. Reheating will make the already cooked noodles a bit softer than desired.
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