Spaghetti with Meat Sauce – Gluten and Dairy Free (Paleo Friendly)!
There are certain recipes I cook almost once a week, mostly because I have them memorized, but also because everyone in my family loves them (including my three-year-old!). My week-night, go-to recipes are ones I can usually prepare within an hour and with some pretty simple ingredients. This recipe for Spaghetti and Meat Sauce is no exception!
I know it can be easier to just buy a bottle of sauce at the store, but a lot of times those pre-made sauces have additives and ingredients that don’t seem so appetizing. So, why not just make your own sauce and make your house smell amazing while you’re at it? Growing up, my mom always made her own meat sauce at home. She taught me her recipe and I have tweaked and changed things over the years until it became my own. I also love to watch cooking shows especially if they are preparing Italian food or pasta, so I’ve learned a trick or two.
Of course, the main issue with eating gluten and dairy free, is that it’s really hard to find a good pasta that has the right texture and taste. My favorite gluten free pasta is Barilla brand spaghetti noodles. You really can’t tell the difference between the gluten free version and the traditional noodle. Its seriously amazing. This holds true with all the other kinds of gluten free Barilla pastas I’ve tried… I highly recommend them!
Spaghetti with Meat Sauce
2 teaspoons Extra Virgin Olive Oil
1 lb. Ground Beef (local, grass fed is best)
1 Small Onion – diced (about ½ Cup)
1 can 28 ounce Whole Tomatoes (I like Hunt’s brand)
1 can 10.75 ounce Tomato Puree
3 cloves Garlic – diced
2 Tablespoons Brown Sugar (paleo option: honey or maple syrup)
1 teaspoon Sea Salt
1 package 12 ounces Barilla Spaghetti Noodles (paleo option: spaghetti squash or zoodles)
1 Tablespoon Dried Basil
2 teaspoons Dried Oregano
½ teaspoon Dried Thyme
Instructions:
Start a large stock pot to boil (salt the water). In a large sauce pan, start browning and breaking apart the ground beef (stir and break apart occasionally). While the beef is cooking, start cutting the onion and garlic and set aside. Open the can of whole tomatoes, using a blender, blend until smooth and set aside.
Once the beef is browned, drain fat if necessary, then add the onion and garlic to the beef and sauté to to soften, stirring frequently (about 3 minutes on medium heat). Pour the blended tomatoes and puree into the pot. Add the basil, oregano, thyme, salt and brown sugar to the sauce. Stir and turn-up the heat to medium-high. Stirring occasionally, bring the sauce to a boil then reduce the heat to Medium-low.
Boil the noodles until al-dente (almost completely cooked), using a strainer, drain the water (do not rinse the noodles). Add the noodles to the sauce (I use two spoons to stir the noodles into the sauce) turn off the heat. Let the noodles sit in the sauce about 5 minutes to finish cooking.
Serve with a drizzle of olive oil… and enjoy!