GLUTEN FREE  DAIRY DREE

This sauce is also a favorite! Using the processor makes quick time of the prep! I have also made this sauce and served it over turkey meatballs. If you are trying to go more organic this one is perfect!


EVERYDAY PALEO SPAGHETTI

2 pounds ground beef grass feed
1/2 medium red onion
1/2 cup Italian flat leaf parsley
3 garlic cloves
3 Tablespoons fresh rosemary
3 large tomatoes
2 teaspoons sea salt or to taste
2 Tablespoons fresh basil
1 bay leaf
pinch of Cayenne pepper
splash of red wine
5 medium zucchini squash, sliced with a julienne slicer or 1 spaghetti squash or your favorite gluten free pasta
2 Tablespoons coconut oil


1. Brown the meat in a large soup pot.
2. While the meat is browning, combine the onion, parsley, garlic and rosemary into a food processor. Process on low for about 15 seconds.
3. Add the tomatoes and process again until the tomatoes are broken down but still chunky.
4. Once the meat is cooked through, add all the dry spices to the meat and mix well.
5. To the cooked meat, add the tomato sauce from the food processor, the bay leaf, and the red wine, mix well, and bring to a simmer. Simmer for 20 minutes.

                                       FOR THE VEGGIES

1. If using zucchini, heat the coconut oil in large skillet over medium heat. Add the julienned zucchini        and quickly sauté for 2-3 minutes or until the zucchini is just tender. Remove from the heat immediately and serve the spaghetti sauce over the zucchini.

2. If using spaghetti squash, preheat your oven to 400 degrees. Cut your spaghetti squash in half and scoop out the seeds. In a large baking dish, place the squash cut side down and add 2 inches of water. Cover tightly with aluminum foil and bake for 35-40 minutes or until the squash is easily removed with a fork.

Prep time: 40 minutes
Cook Time: 20 minutes
Serves: 5

This recipe from "EVERYDAY PALEO" by Sarah Fragoso available at Barnes and Nobble and on Amazon.