A family favorite has always been spaghetti with a cheesy type of tomato based sauce. My daughter would eat it every day if I let her. One of the first questions she asked when we were discussing paleo as a family was, “What about spaghetti? Can I still have spaghetti?” She actually looked a little panicked, but we talked through a solution so she could eat one of her favorite meals and still stay true to paleo sans the cheese.
Spaghetti sauce has so many variations, that you really just have to try a few out and see which ones you like the best. This is one version where we use only fresh ingredients.
- 8 tomatoes (2-3 inches in diameter)
- 1 pound grass-fed, ground beef
- 3 tablespoons coconut oil (split 1, 2)
- 1 medium sweet onion, chopped
- 1 green bell pepper, cored and chopped
- 6 garlic cloves, minced using a garlic press or thinly sliced
- 1 tablespoon sun dried tomatoes, chopped
- 2 teaspoons basil leaves, chopped
- ½ tablespoon black peppercorns, ground
- 1 tablespoon garlic powder
- 2 tablespoons oregano leaves, chopped
- 2 tablespoons parsley flakes
- 2 tablespoons, rosemary, crushed
- 1 tablespoon sea salt
- 2 tablespoons thyme, chopped
1. Remove the stems from the tomatoes. Leave the skins on and chop them in a food processor briefly. Pour the puree into a large pot. Heat over medium heat on the stove.
Alternative: Instead of cooking on the stove, try using a 4.5 quart crock pot (slow cooker) on the low heat setting for 5-6 hours in total.
2. Brown the beef in a skillet on the stove over medium heat. Remove and place into the tomato puree pot.
3. Saute the onion, green pepper, and fresh garlic in 1 tablespoon of coconut oil in a skillet on the stove over low/medium heat until the onions are clear. Remove and place into the large pot with the pureed tomatoes and beef.
4. Add the sun dried tomatoes, 2 tablespoons of coconut oil and the remaining spices. Stir and bring to a boil. Reduce heat and simmer (about 2 hours). Stir occasionally.
Also see Recipe: Spaghetti Squash, for a pasta alternative.