Sunday, June 19, 2011

Paleo Spaghetti Bolognese

This is another one of my first paleo recipes. The original came from Paleo Diet Lifestyle, but I've modified it here and there based on the few times I've made it. This dish tends to be a bit different everytime, but always hearty and yummy. This is a great dish to cook up on a Sunday and portion out for lunches or the freezer.

This time with zucchini


  • 1 Lb lean ground beef (preferrably grass-fed)
  • 2 T butter (or other cooking fat of your choosing)
  • 1/2 C chopped bacon (or more if you like)
  • 1 large onion, chopped and diced
  • 3 cloves garlic, minced
  • 3 carrots, diced
  • 2 celery sticks, diced
  • Any other diced veggies your heart desires (zucchini, muchrooms, etc.), a great way to get rid of borderline produce
  • 2 t dried oregano
  • 2 t cumin
  • 2 t chili powder
  • A few shakes of hot sauce 
  • 6 oz can of tomato paste
  • 1-2 cans crushed tomatoes


  1. Heat a large dutch oven or pot and add cooking fat
  2. From here, you gradually add all of your ingredients...
  3. Start with the bacon, let it get a head start for a few minutes
  4. Next add carrots, celery, onion (and any other veggies), cook for a few minutes to soften them up
  5. Add the ground beef, cook until just about no more pink bits
  6. As the beef is cooking, throw in your cumin, chili powder, hot sauce, garlic and oregano (I'm pretty loose with this part, just throw in what you like)
  7. Onc ethe beef is just about done, add tomatoes, tomato paste
  8. Bring to a boil and then reduce to a simmer for up to 60 minutes (if you have them)

While your delicious meat sauce simmers, it's time to prep your "spaghetti." There are at least two simple ways to cook a spaghetti squash, baked in the oven or in the microwave.


  1. Heat your oven to 350 F.
  2. Poke holes all over the whole squash, to let pressure out while cooking (I use a metal skewer).
  3. Put the squash in the oven for about 60 minutes (give or take, based on size).
  4. When it's  ready, the skin should be somewhat soft.
  5. Let is cool for a few minutes, then slice it in half length-wise.
  6. Carefully scoop out the centre seeds bits with a fork, then use the fork to scrape it out in strands (like spaghetti - ta da!). 


  1. Poke holes all over the whole squash, to let pressure out while cooking (I use a metal skewer).
  2. Cook squash on high for 12 minutes, give or take for size. I usually split the time, flipping the squash over half-way through.

Make sure not to overcook them because they will become mushy and won’t make pastas. It's better a bit underdone than over.

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