We use this recipe at least 3 times monthly, and no one is complaining 😂.
This meat sauce is gluten-free and paleo friendly. It’s one of my favorite “go-to” recipes- the ones you make a lil’ too often because they’re fast, easy, delicious, and full of real food ingredients and therefore fantastic nutrients. #winning
The recipe below is what I use as a jumping off point- I’ll add more spices some nights, different veggies, more vinegar, more cream, etc. I’ll adjust it based on what I’m in the mood for. But basically? It never disappoints, it’s extremely forgiving, and I LOVE IT.
Let me know how you like it! Are there any ingredients you absolutely loooove in your spaghetti sauce? Please share- I would love to experiment!Print
- 1 lb grass fed beef
- 2 tbsp kerrygold butter
- 1 zucchini, chopped
- 1/2 onion, diced
- 1 cup mushrooms, chopped
- 3 cloves garlic, pressed
- 2 cups spinach, chopped
- 1 can tomato sauce (about 12 oz)
*(or 1 can diced tomatoes, 1 can tomato paste)
- 1 tbsp balsamic vinegar
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
- Saute thawed grass-fed beef in a large sauce pan in 1 tbsp butter. When it is almost cooked through (but still a little pink), remove from pan and set aside.
- In the same pan, saute zucchini, onion, garlic, mushrooms, in 1 tbsp butter.
- When veggies are almost cooked, return the beef to the pan and finish cooking altogether.
- Add the spinach and cook for an additional minute.
- Season with spices- start with the listed amount and then guess and check to see how you like yours spiced- make it your own!
- Add tomato sauce (or diced tomatoes and tomato paste) and balsamic to pan with veggies and beef mix and stir.
- If sauce is too thick, can add cream until you get the right consistency you prefer.
- Serve over your favorite pasta (I love brown rice or quinoa noodles or Banza chickpea pasta). Enjoy!