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Pasta with Meat Sauce

  (to t (Ingredients:
 
  • 1 pound (450g) pasta of choice – ideally spaghetti squash, rice noodles or cassava noodles, gnocchi or traditional pasta (if made in Italy, much easier to digest)
  • 1 pound (450g) lean ground meat like ground beef or ground turkey
  • 3 tablespoons coconut oil
  • 1 cup (130g) chopped onion
  • 3 garlic cloves, minced, 1 tablespoon
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1 pinch crushed red pepper flakes (to taste)
  • 1 cup water or broth
  • 1 (28oz) can crushed tomatoes
  • Salt and fresh ground black pepper
  • Handful of fresh basil leaves, plus more for serving (optional)
  • Parmesan cheese, or other cheese of choice, grated, for serving
pasta and meat sauce

Instructions:

1.Heat the oil in a large pot over medium-high heat in a Dutch oven.

2. Add the meat and cook until browned, about 8 minutes. Break the meat into smaller crumbles as the meat cooks using a wooden spoon. 

3. Add the onions and cook, stirring every once in a while, until softened, about 5 minutes.

4. Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.

5. Pour in the water/broth.  Scrape up any bits of meat or onion stuck to the bottom of the pot.

6. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper.

7. Bring the sauce to a low simmer. Cook uncovered for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes).

8. Prepare pasta of choice about 15 minutes before the spaghetti sauce finishes cooking.

9.  Remove the sauce from the heat and stir in the basil. Add in pasta, and let rest so that the pasta has a chance to absorb sauce.  Toss again, and then serve with grated cheese on top.

Makes 6 servings.

Notes:

Leftover spaghetti and meat sauce last in the fridge for 3 days. You can also make the meat sauce in advance and store it in your refrigerator for up to 3 days or in your freezer for about three months.

  • If the flavor of the sauce doesn’t pop, you probably need a bit more salt.
  • If the sauce is too acidic, add a pinch of sugar.
  • If the sauce lacks flavor, consider adding a few dashes of fish sauce, minced anchovies, or anchovy paste (both add a rich, savory flavor).
  • Adding a leftover rind of a parmesan wedge to the sauce while adding the tomatoes adds richness and extra flavor. It won’t melt all the way, just remove what’s left before serving.