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Winter Hearty Spaghetti Sauce

Winter Hearty Spaghetti Sauce

I had some guests coming over for a casual supper, yet I really wanted to make a good and hearty dish that was easy to make (both stovetop or crockpot directions below). Spaghetti served with a delicious and hearty sauce is a dish you really can’t go wrong with. All ages love it and it is quite filling, yet the meat quality can make or break your recipe.

I used 5280meat grass-fed and finished ground beef. If you don’t know the health benefits and difference between all the different kinds of meat, I encourage you to read about the extensive research I did resulting in some amazing interviews with Rachel, the lady behind 5280meat.

I supply directions on how to make this very recipe in a crockpot as well, so if you are pressed for time this is a great way to go. You know I love my crockpot! I really don’t know what I would do without it.

So, what more can I say besides – EASY and DELICIOUS! Enjoy!

Feel free to take a look at my various other delicious paleo recipes and my giveaway page for more fun!

Winter Spahetti Sauce

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Winter Hearty Spaghetti Sauce

Winter Hearty Spaghetti Sauce

  • Author: Tina Turbin

Description

Spaghetti is a dish you really can’t go wrong with. All ages love it and it is quite filling. I give directions on how to make this recipe in a crockpot as well, so if you are pressed for time and a busy bee that is a great way to go.


Scale

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 3 teaspoons (1 tablespoon) ghee
  • 2 pounds ground beef
  • 1 carrot, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 broccoli florets – tops only chopped in small chunks
  • 2 chopped semi-ripe tomatoes
  • 1 red pepper thinly sliced
  • 1 jar 32 ounce marinara or tomato basil sauce, or make your own!
  • Salt and freshly ground pepper to taste
  • OPTIONAL: 1 baked whole spaghetti squash (many simple recipes online)

Instructions

  1. Heat a large skillet.
  2. Add 1 tablespoon oil and 1 teaspoon ghee to large skillet.
  3. Add onions and cook until lightly shiny, then add carrots and broccoli florets and red pepper.
  4. Sauté for 2 minutes on medium heat.
  5. Remove and place in a bowl.
  6. Drain and wipe pan with a paper towel. Reheat pan with the remaining oil (1 tablespoon oil and 2 teaspoons ghee).
  7. Turn to high. Add meat in large chunks.
  8. Sauté just until browned on outside turning heat to low-medium.
  9. Add all the ingredients from the bowl.
  10. Add in fresh tomatoes.
  11. Add in sauce until it reaches desired thickness. (You may choose to use less sauce.)
  12. Cover and let simmer on very low around 30-40 minutes. (YOU CAN NOW ADD THIS ALL TO A CROCK POT AND LET IT COOK THAT WAY TOO).
  13. Season to taste with sea salt and pepper.
  14. Serve over spaghetti squash.
  15. Enjoy!

Notes

You can scoop out your spaghetti squash or serve right in the squash for an additional table appeal and wow factor.

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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