Paleo Spaghetti with Red Wine Sauce

This recipe is from the folks over at PrimalPalate. If you haven’t checked out their Food Lover’s Kitchen, you are missing out. There are so many recipes there, you could make something different every day for a long time before repeating that dish; there are 27 recipes in just the appetizers alone. And, they have a free app called My Kitchen that is great! Be sure and check them out & find something new to make this week. I loved this red wine sauce, it had a depth to it that most sauces lack.

Ingredients:

  • 1 tsp coconut oil
  • 1 vidalia (or other sweet) onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fresh basil, finely chopped (I use scissors to cut mine up)
  • 2 lbs ground beef, 85/15
  • 1 cup red wine
  • 28 fl oz tomato sauce (no salt added)
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 whole yellow squash, peeled with julienne peeler (or sliced thin using a mandolin slicer)
  • 2 whole zucchini, peeled with julienne peeler (or sliced thin using a mandolin slicer)

Directions:

  1. Heat coconut oil in a large pot on medium heat
  2. Add onion and garlic to pat and saute until onion has softened slightly
  3. Add basil to the pot and continue to saute for a minute or two
  4. Add beef to pot and continue to saute all ingredients until beef is browned
  5. Add red wine, tomato sauce, salt, and pepper, and stir until all ingredients are evenly combined
  6. Bring sauce to a bubble, then turn down to low, cover, and allow to simmer for 45 minutes
  7. Peel squash into “noodles” with a julienne peeler, until you reach the seeds. Discard the seeds
  8. Place “noodles” into a large soup pot and steamer basket, and steam until squash is slightly tender, about 10-15 minutes
  9. Serve squash “noodles” topped with the sauce, and garnish with a sprig of basil

Link to recipe: Spaghetti with Red Wine Sauce

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