Category: Beef -

Spaghetti     

Ingredients:
2 lbs ground beef
1/2 red onion
1/2 cup Italian parsley
3 Tbsp fresh rosemary
3-4 garlic cloves
3 tomatoes
2 tsp sea salt
1/2 Tbsp garlic powder
2 Tbsp dried basil
pinch cayenne pepper
1 bay leaf
splash of red wine
1 spaghetti squash or 5 zucchini sliced thin lengthwise

Preparation:
Brown the meat in a large pan. While the meat is browning, combine the onion, parsley, garlic, and rosemary into a food processor. Process on low for about 15 seconds. Add the tomatoes and process again 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 simmer 20 minutes.
For the pasta, bring about 10-12 cups of water to a boil. Add the thinly sliced zucchini to the boiling water. Cook for 3 minutes and drain. Or, cut spaghetti squash in half lengthwise, remove the seeds and cook in pressure cooker for 10-12 minutes. Using a fork, scrape the insides of the squash out of the skin.
Paleo friendly!

Date added: 2012-11-25
Number of visits: 2486