One of my favorite weeknight AIP meals is Spaghetti. It is first of all delicious and fun, but also so quick and easy. It is especially easy if you plan ahead or make pizza the weekend before! I love using leftover Nomato Sauce for Spaghetti. Mixed with ground beef and sautéed onion it is perfect served over zoodles (zucchini noodles.)
- 4 whole 4 whole 4 whole Zucchini, medium
- 1 lb 1 lb 1 lb Ground Beef
- .5 whole .5 whole .5 whole Onion, roasted or baked
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, sub: ghee, bacon grease, or butter
- 4 Tbsp 4 Tbsp 4 Tbsp Olive Oil, Extra Virgin
- 1 whole 1 whole 1 whole Beets, small, roasted or baked
- 5 whole 5 whole 5 whole Carrots, roasted or baked
- 2 tsp 2 tsp 2 tsp Oregano, dried
- 1 whole 1 whole 1 whole Basil, fresh, handful of leaves
- .75 tsp .75 tsp .75 tsp Sea Salt, more to taste
- .5 tsp .5 tsp .5 tsp Black Pepper
- 2 clove 2 clove 2 clove Garlic, roasted
- 2 cup 2 cup 2 cup Water
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
- First prepare the Nomato Sauce. Add the roasted/baked carrots, beet, 1/2 onion, 1 cup of the water, the seasonings, and the fresh basil leaves to a food processor or blender, puree until smooth. If adding to a blender feel free to add the full amount of water (the food processor may overflow/leak if you add too much liquid so I only recommend adding a cup for this method.)
- Pour the pureed mixture into a deep saucepan. Add remaining water. Stir to ensure it is well-combined.
- Over medium-heat bring the sauce to a slow boil, and immediately begin to stir to keep it from splattering. Reduce heat to a low-medium heat and let the sauce simmer and reduce for 20 minutes. Stir occasionally.
- After 20 minutes, remove the sauce from the heat and stir in the olive oil. Add more salt and pepper to taste.
- While the sauce is cooking, over medium heat in a large saute pan add the coconut oil or ghee, the chopped raw 1/2 onion and ground beef. Stir occasionally until cooked through.
- While the beef cooks wash and peel the zucchini (it is not necessary to peel the zucchini, but the texture is much more similar to real noodles this way!) Using a spiralizer set with the shredder blade make the zoodles. (You can also julienne the zucchini). Set the zoodles aside.
- Once the beef has finished drain it of the excess liquid. Leaving it in the same saute pan over low-medium heat and stir in the Nomato Sauce. Allow to lightly simmer.
- While the beef mixture simmers, add water and a dash of sea salt to a large stockpot (enough to cover the zoodles you will add) and bring it to a boil over high heat. Once boiling, add the zoodles. Boil for 2-3 minutes until beginning to soften (al dente texture.) Drain the noodles, and add the back to the empty pot. Add the olive oil and a pinch of sea salt. Mix well.
- Remove the beef mixture from the heat. Serve over the zoodles. Add salt to taste.
This meal is so easy to throw together if you make the sauce ahead of time. The zoodles can also be prepped beforehand. I also love to use this Nomato Sauce over pizza.
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About This RecipeDairy Free Egg Free GAPS Meat Nightshade Free Nut Free Shellfish Free Sugar Free Whole30
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