Paleo Macaroni Bolognese
Posted by Mary Pena
Dried Basil, Black Pepper, Ground Beef, Tomatoes, Zucchini, Olive Oil, Onion, Cloves Garlic, Salt, Tomato Paste, Dried Oregano
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Paleo Macaroni Bolognese Recipe
This Paleo Macaroni Bolognese recipe is a tasty and nutritious take on a classic pasta dish. We use spiralized zucchinis instead of traditional wheat-based pasta to create a low-carb, gluten-free alternative. The bolognese sauce is made with ground beef, tomatoes, and a variety of herbs and spices, yielding a flavorful and filling dish.
Ingredients
- 1 teaspoon dried basil
- 1/2 tsp black pepper
- 1 pound ground beef
- 1 can diced tomatoes (14 1/2 oz)
- 2 spiralized zucchini
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Warm the olive oil in a large skillet over medium heat.
- Cook until the onion and garlic are softened, about 5 minutes.
- Cook until the ground beef is browned, breaking it up into small pieces with a wooden spoon.
- Combine the diced tomatoes, tomato paste, basil, oregano, salt, and pepper in a mixing bowl.
- Simmer, stirring occasionally, for 20-25 minutes.
- Spiralize the zucchinis with a spiralizer while the bolognese sauce simmers.
- Steam the zucchini noodles for 2-3 minutes, or until tender.
- Over the zucchini noodles, spoon the bolognese sauce.
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