Another photo from Errol!
Who said you can’t spaghetti when living a paleo lifestyle? Spaghetti is definitely a comfort food. Instead of using pasta noodles substitute it for spaghetti squash. If squash seems a little bit too scary, try using whole wheat noodles for a healthy option.
Here is a basic bolognese sauce. I like my spaghetti sauce think and full of veggies, as I often just eat it on its own.
- 1 Lb ground grass-fed beef. (the fattier the better);
- 2 tbsp butter, lard, tallow or duck fat;
- 1/4 cup chopped bacon;
- 1 large onion, chopped and diced;
- 3 cloves garlic, minced;
- 3 carrots, diced;
- 2 celery sticks, diced;
- 2 tsp dried oregano;
- 2 tbsp tomato paste;
- 1 bay leaf;
- The equivalent of 2 cans whole meaty tomatoes;
- Optional heavy cream (makes the sauce less acidic);
- Optional salt and pepper to taste;
- Fresh parsley for garnishing.
- Spaghetti Squash= 1/2 a squash for each person
Squash: Heat oven to 350 (bake for 25 mins or until squash is soft)
- Cut your spaghetti squashes in half length-wise, remove and discard the seeds.
- Add salt & pepper
- Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check on them at around 25 minutes with a fork. It should easily break in strands to form pastas. Make sure not to overcook them because they will become mushy and won’t make pastas.
- Using a fork shred the squash into strands
- Place on a plate and serve with sauce!