Stephanie’s “Homemade” Spaghetti (Squash) & Meaty Bolognese

I’m Asian, so you might be thinking, “she can cook Italian?”  Well, I don’t make the “traditional” spaghetti sauce because to be honest, I don’t have 3 hours to create a 100% from scratch marinara sauce.  But, I do have to say if you have an hour this “modified beefed up” bolognese sauce is ABSOLUTELY DELICIOUS!

I originally learned how to make spaghetti sauce by using all the same ingredients below, but I would add in Prego and my secret ingredient: ketchup!  Since those are not paleo I tried omitting those and using Rao’s Homemade Marinara Sauce (from Whole Foods) because all the ingredients (Italian tomatoes, Italian olive oil, sweet onions, fresh basil, fresh garlic, crushed black pepper, salt and fresh oregano) are fresh & all-natural.  The result: OMG AMAZING!!!

paleo spaghetti squash bolognese

Stephanie's "Homemade" Spaghetti (Squash) & Meaty Bolognese
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
My modified Paleo version of spaghetti and Bolognese.
Ingredients
Bolognese Sauce
  • 1 medium onion, coarsely chopped
  • 5 garlic cloves, peeled and coarsely chopped
  • 1 or 2 fresh Roma tomatoes, diced
  • ¼ cup water
  • 1 pound grass fed ground beef
  • 2 hot Italian pork sausages (~1/3 lb), casing removed ~ preferably the fresh ones from Whole Foods
  • 1 bottle Rao's Homemade Marinara Sauce (32oz) ~ buy at Whole Foods
  • 1 can tomato paste
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • pinch of salt & pepper
  • fresh basil leaves, chopped
  • coconut oil or bacon fat
Spaghetti "Noodles"
  • 1 spaghetti squash
Instructions
Spaghetti "Noodles"
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper
  2. Cut spaghetti squash in half lengthwise and scoop out all the seeds & pulp (HInt: I used my Halloween pumpkin scraper and it worked like magic!)
  3. Place halves cut side down on the baking sheet
  4. Drizzle water around the squash
  5. Roast for 35-40 minutes (or until tender, but not mushy)
  6. While the squash is in the oven, prepare the sauce
  7. When the squash is finished, take out of oven, flip meat side up (with oven mitts because it's hot!) and let cool (~10min)
  8. Using a fork, scrap the inside starting from the sides toward the middle creating long spaghetti "noodles" and serve!
Bolognese Sauce
  1. In a large pot (preferably a cast iron pot) combine the ground beef, Italian sausage meat and water (to prevent burning)
  2. Break up all the pieces so the meat is crumbling (not stuck together like a patty!)
  3. Cook on high heat on the stove until meat is thoroughly cooked (~5-7 minutes)
  4. Drain meat in a strainer in the sink and set aside
  5. Reheat the pot and coat with some coconut oil or bacon fat
  6. Sautee the onions and garlic on high heat for 2 minutes then add in the cooked meat
  7. After more 2 minutes add in the tomatoes
  8. Sautee until the meat is browned and the onions are translucent
  9. Pour in the marinara sauce and tomato paste and mix until everything is coated in sauce. Lower the heat to medium.
  10. Add in the oregano, dried basil, thyme, salt and pepper and let simmer for 10 minutes, stirring occasionally
  11. Taste and add in more spices if necessary
  12. Lower the heat to simmer / low and cook for about 25 more minutes, stirring occasionally (the longer it simmers, the more the flavors seep in. I always think the sauce tastes the best the next day!)
  13. When the sauce is done, serve on top of the spaghetti squash noodles, add some fresh basil and ENJOY!
Notes
If you like mushrooms, add in ½ cup of sliced mushrooms after the sauce has been simmering for about 10 minutes on low heat.

Cooking by Photos

Making the Spaghetti Squash “Noodles”

Making the Bolognese Sauce Paleo Spaghetti Squash & Meaty Bolognese

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  • Therese

    I concur – OMG amazing!  Thanks for a great recipe.  We put it on top of raw julienne zucchini and it was fantastic.

  • http://www.facebook.com/profile.php?id=100004044620965 Melissa Samsonite

    I can’t wait to try this!! Amazing! Paleo might not be that bad! :-)

  • Annie

    That was the bomb! Thanks for the delicious recipe. It was a hit at our house!

    • http://www.cupcakestocrossfit.com/ Stephanie Uchima

      thank you! i’m so glad you enjoyed it :)

  • Kristen

    I made this and love it! I eat it all by itself some days for lunch. It’s so meaty and yummy and satisfying. It’s in my permanent rotation. Thank you!