Paleo Spaghetti Bolognese

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Paleo spaghetti bolognese

Paleo spaghetti bolognese

This is one of our favorite meals because it is easy to cook, packs a great punch, makes great leftovers, can use up many leftover ingredients in the house and can be eaten in multiple ways. Normally when I cook up this dish, I will cook a really big pot and during the cooking process, turn on my favorite movie as I cut up all the different vegetables.

  • Easy – Really just involve chopping a whole bunch of vegetables, adding them into the pan and waiting for everything to come to a boil.
  • Great taste – Tang of the fire roasted tomato, sweetest of the carrots and vegetables all mixed in with the different spices. If you would like some spice, you can always add some chili peppers, cumin etc.
  • Makes great leftovers – Minced beef reheat well.
  • Use up many leftover vegetables – There is no specific vegetables that we cannot use. I use up many of the diverse leftover vegetables in the fridge. So long the vegetables can be cut up and then cooked, I can use them.
  • Eaten in many different ways
    1. With Zucchini noodles –  as spaghetti Bolognese
    2. With cauliflower mash – as shepherd’s pie
    3. With Spaghetti squash – as another form of spaghetti Bolognese
    4. Topped with an egg on top – almost like a hash (I normally put an egg over regardless)
    5. Just with some plantain chips like chips and dips 🙂

It is really simple. I did say this dish can use any vegetables, right? 🙂

Paleo spaghetti bolognese raw ingredients

Paleo spaghetti bolognese raw ingredients

Paleo Spaghetti Bolognese
Author: 
Recipe type: Beef, comforting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Paleo, versatile, easy minced beef with great mixture of vegetables in rich tomato sauce (Paleo / Gluten Free / Dairy Free)
Ingredients
  • 2 pounds ground beef
  • 1 large yellow onion - diced
  • 4 medium carrots - diced
  • 3 stalks celery - diced
  • 2 cloves of garlic - minced
  • 2 medium zucchini - as zucchini noodles or diced if you prefer
  • 1 pepper (I like red peppers) - diced
  • ½ head of cauliflower - cut into florets
  • 1 can of 28oz fire roasted tomato - diced (I like the taste more than just diced tomato)
  • 1 tablespoon of tomato paste
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
Instructions
  1. Heat a big pan and once hot, brown the minced beef until most of the pink is gone. Remove from heat and set aside
  2. With the same pan, add the olive oil to the pan. Add the diced onion and stir for about 2 minutes on medium heat or until onion slightly browned.
  3. Add the diced carrots and celery to the pan and stir for about 2-3 minutes. Add a big pinch of salt and pepper to the pan.
  4. Add the minced garlic and stir for 30 seconds. (short time to prevent it from being burnt)
  5. Add the remaining bell peppers, cauliflower, zucchini to the pan. Stir for another 2-3 minutes.
  6. Add the can of diced tomato and tomato paste into the pan. Bring mixture to a boil.
  7. Add the minced beef back to the pan. Once the mixture comes to a boil, turn the heat down to simmer gently for about 15 minutes uncovered.
  8. Season to taste. The dish is now ready for plating. 🙂 enjoy however you would like this to be like.

For dinner today, I plated mine with zucchini noodles and generously added beef mixture topping everything with an easy over egg 🙂 the yolk is really a decadent addition to the sweet taste of beef. Note, I also ended up with like 6 -8 servings left. 2 dinners with my better half and then several dinners. 🙂

Enjoy!


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