This recipe has become almost a weekly staple in my house.  Carol gave it to me and has graciously allowed me to share it! >>Thanks Carol!<<

It makes a LOT of sauce, so I’m able to freeze quite a bit, and it heats up quickly in the microwave and tastes great over some fresh Zucchini noodles — the best part about freezing it: it only takes about 5 minutes to make an awesome meal on a night when you don’t want to cook!

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[Method]

Start by browning the meat along with the dry seasoning.  I’ve tried this recipe with all combinations of ground meat, and they all taste good!  Secret is half “sausage” and half regular ground meat.  Do your best to break up the meat with a spatula while cooking.

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In a separate pan, cook the onions/peppers until translucent.  Add the mushrooms and cook until they start to sweat (about half cooked).

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Add the onion mixture to the meat mixture, along with the chopped basil and mix well.

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Add the diced tomatoes and tomato paste, along with the chicken broth, and let it simmer for about 15 minutes.

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I love to use this sauce over Zucchini noodles.  Any spiralizer should work, but I love this one because it’s super easy and quick to use.  To “cook” the noodles, heat a couple of tablespoons of olive oil in a pan over medium heat.  Season the oil with a touch of salt & pepper, then mix the noodles around in the pot JUST until they are hot.  Once they are hot to the touch, get them off of the heat so they don’t over cook.

 

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Throw some sauce on top of the noodles and… ENJOY!

Paleo Pasta Sauce - 11

 


Paleo "Pasta" Sauce with Zucchini Noodles
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 lb grass fed ground beef or natural free range ground turkey
  • 1 lb mild Italian sausage (can use chicken sausage also)
  • 1 red onion diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 packaged sliced mushrooms, either button or portobello
  • 4 cloves crushed garlic
  • 2 tbsp dried oregano
  • ½ cup fresh basil, chopped
  • ½ tsp cayenne pepper
  • 1 tsp sea salt
  • ½ Tbl. black pepper
  • 2 tbsp olive oil
  • 1 – 14½ ounce can of diced fire roasted tomatoes
  • 1 small can of tomato paste
  • 1 cup homemade chicken broth
Instructions
  1. Start by browning the meat along with the dry seasoning. I've tried this recipe with all combinations of ground meat, and they all taste good! Secret is half "sausage" and half regular ground meat. Do your best to break up the meat with a spatula while cooking.
  2. In a separate pan, cook the onions/peppers until translucent. Add the mushrooms and cook until they start to sweat (about half cooked).
  3. Add the onion mixture to the meat mixture, along with the chopped basil and mix well.
  4. Add the diced tomatoes and tomato paste, along with the chicken broth, and let it simmer for about 15 minutes.
  5. I love to use this sauce over Zucchini noodles. Any spiralizer should work, but I love this one because it's super easy and quick to use. To "cook" the noodles, heat a couple of tablespoons of olive oil in a pan over medium heat. Season the oil with a touch of salt & pepper, then mix the noodles around in the pot JUST until they are hot. Once they are hot to the touch, get them off of the heat so they don't over cook.
  6. Throw some sauce on top of the noodles and... ENJOY!