Spaghetti with Red Wine Sauce
My mom loves pasta dishes, so for her birthday dinner I wanted to whip up a pasta dish good enough that she wouldn't miss regular noodles.
Serves: 4Serves: 4
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat coconut oil in a large pot on medium heat.
- Add onion and garlic to pot and saute until onion has softened slightly.
- Add basil to the pot and continue to saute for a minute or two.
- Add beef to pot and continue to saute all ingredients until beef is browned.
- Add red wine, tomato sauce, salt, and pepper, and stir until all ingredients are evenly combined.
- Bring sauce to a bubble, then turn down to low, cover, and allow to simmer for 45 minutes.
- Peel squash into "noodles" with a julienne peeler, until you reach the seeds. Discard the seeds.
- Place "noodles" into a large soup pot and steamer basket, and steam until squash is slightly tender, about 10-15 minutes.
- Serve squash noodles topped with the sauce, and garnish with a sprig of basil.
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