Happy Tuesday Friends!
I’m SO excited about this post. I’ve been making this version of “spaghetti” since I started eating Paleo and I’ve been experimenting with it ever since. I think I’ve finally perfected this. It’s perfect for a quick and delicious meal, ANYONE can make this. I love how the timing works out between the sketti squash baking in the oven and the reduction of the sauce! I got the meat at Whole Foods 🙂
Best Damn Paleo Pasta:
1 lb ground Pork
1 package veal cutlets (2)
1 large can San Marzano diced tomatoes (don’t skimp on the brand here, these are prized organic tomatoes grown in a specific region of Italy, canned with no sugar added, Ill Pomodoro brand is good too).
1/4 cup GOOD red wine (Just think- sip for you, sip for me! *I know I’m the devil :))
2 large bulb included green onions (or use about 6 regular green onions)
1/4 cup good EVOO
6 cloves garlic (yes you have to de-skin them and crush them yourself- NO POWDER!)
2 tsp crushed red pepper flakes
2 tsp fresh oregano
Salt and pepper
1/4 cup shaved raw goat cheese (I’m doing raw dairy occasionally, like once a month)
1 spaghetti squash
First off, follow these instructions for cooking the spaghetti squash. Once that’s in the oven, get out a big saute pan, stainless is best. Heat up the oil and put in the crushed garlic and onion. Saute for about 15 minutes on medium low heat. Add both types of meat and spices and brown. Once the Veal cutlets are slightly browned you can pull them out and chop them up finely to resemble ground beer (I couldn’t find ground Veal). Add the tomato sauce, wine and refill the can with water and dump that in as well. Bring to a heavy boil, reduce heat to low and simmer, covered for about 45 minutes.
The best part about this is once you have the squash in the oven and the sauce simmering you can throw together an easy veggie and then sit your ass on the couch (or do something productive, which I chose to avoid). I blanched some broccoli rabe from the farmer’s market and then tossed it in butter right as I was ready to serve dinner. Scoop out the sketti squash with a fork and plate it, dish out the sauce on top and broccoli on the side. Enjoy!!
Live to Thrive,