Going paleo doesn’t mean giving up your favorite pasta sauces — just use a little creativity! The most common paleo “spaghetti” is spaghetti squash. Noodles can also be made from buckwheat flour. A peeler or spiral slicer on a fine setting can create noodles from zucchini and other vegetables. This sauce is also great poured over sautéed portobello mushrooms or eggplant.
To use spaghetti squash, slice in half lengthwise. Remove seeds and set aside. Season the inside with Italian seasonings, salt and pepper. Steam or bake thoroughly. Strands should be very soft. Seeds can be roasted in the oven with salt as a snack.
1 lb. ground beef (pastured and grass-fed preferred)
1 small sweet onion, chopped fine
1-2 tbsp. crushed garlic
1-2 tbsp. olive oil (coconut or sesame oil can substitute)
32 oz. crushed tomatoes
1 tsp. each basil, marjoram, oregano, rosemary and thyme
1/8 tsp. cayenne pepper
Heat oil, stir in onions and garlic. Cook for 5-10 minutes, add meat and brown thoroughly. Add other ingredients, stir well and cover. Cook on lowest heat setting for 40-45 minutes, stirring occasionally.