Quick & Easy Bolognese

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Ingredients

  • 1 spaghetti squash

  • 2 tablespoons refined coconut oil

  • 2 lbs grass-fed ground beef

  • 1/2 lb of minced or ground chicken livers

  • 4 teaspoons minced garlic (4 cloves)

  • 2 tablespoons dried oregano

  • 2 tablespoons of Italian seasoning

  • 2 tablespoons fennel (this is a key ingredient)

  • 2 tablespoons dried basil

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • 2 (28-ounce) cans crushed tomatoes (I like fire-roasted Muir Glen)

  • Salt and freshly ground black pepper

  • 1/2 cup chopped fresh basil leaves, lightly packed

Directions

  1. Preheat oven to 350.

  2. Cut spaghetti squash in half lengthwise and place cut side down on a baking sheet and cook for 20-35 minutes depending on size.

  3. Cook until squash is soft.

  4. Scrape out seeds and use squash as noodles.

  5. While the squash cooks, heat oil in a large (12-inch) skillet over medium-high heat.

  6. Add the ground beef and liver and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.

  7. Stir in the garlic, oregano, Italian seasoning, fennel, dried basil, and red pepper flakes and cook for 1 more minute. Add the tomatoes, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper, stirring until combined.

  8. Bring to a boil, lower the heat, and simmer for 20 minutes.

  9. Add meat and cook for another 10-15 minutes until thickened. Adjust salt and pepper. Stir in chopped basil leaves.

*I serve it on spaghetti squash or occasionally we have it with quinoa spaghetti.

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