Quick & Easy Bolognese
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
Preheat oven to 350.
Cut spaghetti squash in half lengthwise and place cut side down on a baking sheet and cook for 20-35 minutes depending on size.
Cook until squash is soft.
Scrape out seeds and use squash as noodles.
While the squash cooks, heat oil in a large (12-inch) skillet over medium-high heat.
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.
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.
Bring to a boil, lower the heat, and simmer for 20 minutes.
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.