Monday, November 7, 2011

Paleo Spaghetti

Paleo Spaghetti Noodles

1. Take 1 large spaghetti squash and cut in half, remove seeds
2. Place face down in a baking dish and add water until it covers the bottom of the squash
3. Bake at 400F for about 20 minutes or until a knife cuts through easily
4. Let the squash cool and then shred the inside using a fork

Paleo Spaghetti Sauce (aka regular spaghetti suace)

  • 8 large tomatoes
  • 1/2 C olive oil
  • 2 small cans organic tomato paste
  • 1 TB basil
  • 1 TB oregano
  • 4 tsp paprika
  • 1 TB chilli powder
  • 4 tsp cumin
  • 1 tsp cayenne
  • 5 cloves garlic
  • 2 sweet peppers, any colour
  • 3 - 4 stalks celery
  • 1 large onion
  • 1 large portobello
  • 1 lbs ground beef
  • 1 lbs ground 'other' (can use boar, emu, lamb, pork, chicken, turkey, whatever)
  • 1 TB red wine vinegar
  1. Dice the tomatoes and dump into a pot with the olive oil and bring to a boil. Once the tomatoes start to break down into small pieces, add the tomato paste, all the listed spices and the red wine vinegar.
  2. Turn the heat down and let the sauce simmer for 1 hour.
  3. Dice all the vegetables and add to the sauce, simmer for another hour.
  4. Cook the ground meat in a separate pan then combine with the sauce and let the whole thing simmer for awhile. The longer you let it simmer the more flavorful it will be.

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