Bolognese Zu-ghetti

Yup, that's right... another zu-ghetti recipe.  I can't help it!  I just love using my Joyce Chen Spiral Slicer to make zucchini spaghetti (ie zu-ghetti).  Besides, a pasta made with meat sauce is good for the soul.  This time I added a rich and meaty bolognese sauce with tons of added veggies, some red wine for richness and balsamic vinegar for a sweet tangy after-bite.  This meal was so wonderful I ate 2 servings.  Of course, some of the ingredients in this recipe were really just leftovers in my fridge but are not necessary to make a great sauce.  I will make sure to list those items as "optional" so you know the essentials from the extras.  You only need 30 minutes to put the whole thing together which makes this meal an easy weeknight go-to for the whole family!  Happy Cooking!

Tastes so rich but is chock full of veggies!

Ingredients:
1tbs ghee or pasture raised butter
1 sweet yellow onion, diced
1c baby carrots, sliced
8oz baby portabello mushrooms, chopped
1tbs minced garlic
1lb pasture raised ground beef
1/2tsp salt (more to taste)
1/4tsp black pepper
1tsp red pepper flakes (none if you don't like heat, more if you do)
1tsp thyme
1/2tsp garlic powder
1/2 tsp oregano
1 can fire roasted diced tomatoes (Muir Glen is best)
1c marinara sauce (optional)
1c tomato sauce
1/2c red wine (optional, but a wonderful addition!)
1tbs fresh basil (optional, dried works fine too... just use 1tsp)
 2tbs balsamic vinegar
 2 large straight zucchini (they do best in the spiral slicer)

Directions:
1. In a large heavy saucepan, heat butter over medium high.  Add onions, carrots, mushrooms and garlic and cook about 5 minutes or until lightly browned.  Remove to a plate.
2. Add ground beef and cook until browned.  Drain extra fat if desired (if using grass fed beef, the fat is WONDERFUL for you so don't drain it!)  Add the veggies back to the skillet and add seasonings (salt, pepper, red pepper flakes, thyme, garlic powder, oregano).  Stir well until combined and let cook a minute or two.
3. Add your diced tomatoes, marinara, tomato sauce, red wine, and fresh basil.  Stir well, bring to a boil, then lower heat and simmer about 10 minutes (long enough to blend the flavors, cook the alcohol out of the wine, and thicken the sauce).
4. Meanwhile, use your slicer or a pairing knife to make long thin strands of raw zucchini.  That's your pasta.
5. Add balsamic vinegar at the end and then taste your sauce and adjust salt and seasonings as needed.
6. If desired, you can warm your raw zu-ghetti pasta in the microwave for 30 seconds but not too long otherwise it gets mushy!  Serve a large scoop of bolognese sauce over your zu-ghetti and enjoy! 

Zucchini "Pasta" with Tomato Basil Chicken Meatballs, Roasted Cherry Tomatoes, and Pine Nuts

Let me start by saying this meal is unbelievable (not to toot my own horn or anything).  I was walking my big goofy German shepherd yesterday, thinking of Paleo friendly, gluten free, creative meals to make, and this is what I came up with.  Using raw zucchini as a pasta, by cutting it into long thing strands with my Joyce Chen Spiral Slicer, I had a base for any pasta dish.  From there, I decided I wanted to make a rich meatball using antibiotic-free chicken sausages from Trader Joes.  Topping it off with some roasted cherry tomatoes and pine nuts, I knew I had a winner before I even started.... and I was right.  There wasn't even a single bite of leftovers.  Tested.  Family approved.... and not a single drop of grains!  Enjoy!

I know I'll be making this again...and again...and again!

 Ingredients:
1 package Trader Joes No-Antibiotic, Nitrate Free Tomato Basil Chicken Sausage

1 pint cherry tomatoes
2tsp fresh basil, minced
1tsp minced garlic
1tbs olive oil

2 zucchini
1tbs extra virgin olive oil
1/2tsp minced garlic
2tsp fresh basil, minced

1/2 jar of your gluten free no sugar added marinara sauce (I used Ragu Light)
1tbs balsamic vinegar
1tbs basil

1/4c pine nuts, for serving

Directions:
1. Preheat oven to 400F.  Toss tomatoes with 2tsp basil, 1tsp garlic, and a drizzle of olive oil.  Place on a baking sheet and roast about 15 minutes, or until soft and starting to brown/blacken underneath.  Remove.
2. Meanwhile, using your Joyce Chen slicer on the spiral setting, cut your zucchini into long thing strands.  Alternatively, using a paring knife, cut your zucchini into long thin strands lengthwise.  Toss with olive oil, basil and garlic and let set to help soften and flavor the zucchini.
3. Remove the sausages from the casings and form them into 8 small meatballs.  Brown them in a skillet of hot oil and then place in the oven at 400F for about 15 minutes, or until the center comes out at 170F.
4. Using the same pan you browned the meatballs, pour in about 1/2 jar of marinara.  Add balsamic vinegar and basil and heat until hot.  When the meatballs are done, place them in the skillet full of marinara and toss them well to coat.
5. To serve, place a scoop of zucchini onto a plate.  Top with sauce and meatballs.  Plop a big scoop of cherry tomatoes on top and finish with a sprinkle of pine nuts.  Gourmet, but ahhh so healthy!

Spaghetti Bolognese

This is a rich, hearty meat sauce that Anthony loves.  I used ground turkey because it was on sale, but ground beef is even better.  I made a huge (and I mean HUGE) batch of the bolognese sauce and froze half for later.  If you are on a gluten free diet, serve with Ancient Harvest Quinoa Spaghetti.  Delicious!

It's even better the next day

Ingredients:
4-6oz bacon, chopped
1lb ground beef or turkey or half Italian sausage half beef
1c diced carrots
1/2 red onion, diced
1tbs garlic, minced
1 bay leaf
1 jar of your favorite marinara
1 can fire roasted diced tomatoes
1 can tomato puree
1/2c red wine
2tbs sugar
1/4c heavy cream or 1/3c half and half
2tbs unsalted butter
Salt, oregano, and fresh basil to taste
Freshly grated Parmesan for serving
1lb cooked spaghetti (Use ancient harvest if you want the best gluten free pasta)

Directions:
1. Cook bacon over medium heat until brown and all fat is rendered.
2. Add carrots and onion and cook until soft.  Drain fat if needed.
3. Add garlic and cook a minute or so, then add ground meat of your choosing and cook until browned.
4. Drain fat again if needed.
5. Add wine and scrape up the brown bits at the bottom of the pan.  Then add the tomato puree, diced tomatoes, marinara, sugar and spices.  Bring to a boil and simmer over low until flavors blend, 30 minutes to an hour.  Taste and season as needed.  Add cream and butter and turn off heat.  Serve over pasta with Parmesan. 

Kitchen Cupboard Marinara Pasta with Meat Sauce

I make pasta dishes for Anthony all the time.  This one has a simple homemade marinara and sweet Italian turkey sausage, but feel free to substitute your favorite canned sauce and ground beef if you prefer.  I threw this together with whatever I could find in the cupboard and freezer, which is why I call it Kitchen Cupboard Pasta.  I love when I can make satisfying meals without having to run to the grocery store.  The key to this delicious gluten free dish is Ancient Harvest Quinoa Pasta.  I only had the Garden Pagodas on hand, but other pasta shapes would have worked nicely also.

Ingredients:
1 yellow onion, diced
Extra virgin olive oil
3 cloves fresh garlic, minced
1 package sweet italian sausage (about 1lb), casings removed
28oz can tomato puree
1 can fire roasted tomatoes (I use Muir Glen), drained
handful of sliced black olives
2tbs sugar
3tbs fresh chopped basil (I buy the refrigerated basil in the tubes that you just squeeze out)
Oregano, garlic powder & red pepper flakes to taste
Italian cheese (I used some mozzarella, Parmesan and Romano)
1 package quinoa pasta


Directions:
1. Boil pasta according to package directions.  Drain and rinse briefly.
2. Meanwhile, saute onion and garlic in some olive oil over medium high.  Add sausage and cook, breaking up the pieces into bits with your spoon until cooked through.
3. Add puree, tomatoes, olives, spices and basil.  Bring to a boil, turn the heat down and simmer 10 minutes.  Add sugar if you need to cut the acidity and add some fresh sea salt to taste.
4. Mix sauce and pasta.  Top with cheese and serve immediately.  (Also makes GREAT leftovers!)