Stephanie’s “Homemade” Spaghetti (Squash) & Meaty Bolognese [Paleo]

I’m Asian, so you might be thinking, “she can cook Italian?” Well, I don’t make the “traditional” spaghetti sauce because to be honest, I don’t have 3 hours to create a 100% from scratch marinara sauce. But, I do have to say if you have an hour this “modified beefed up” bolognese sauce is ABSOLUTELY DELICIOUS!I originally learned how to make spaghetti sauce by using all the same ingredients below, but I would add in Prego and my secret ingredient: ketchup! Since those are not paleo I tried omitting those and using Rao’s Homemade Marinara Sauce (from Whole Foods) because all the ingredients (Italian tomatoes, Italian olive oil, sweet onions, fresh basil, fresh garlic, crushed black pepper, salt and fresh oregano) are fresh & all-natural. The result: OMG AMAZING!!!

Stephanie’s “Homemade” Spaghetti (Squash) & Meaty Bolognese

1 medium onion, coarsely chopped
5 garlic cloves, peeled and coarsely chopped
1 or 2 fresh Roma tomatoes, diced
1/4 cup water
1 lb grass fed ground beef
2 hot Italian pork sausages (~1/3 lb), casing removed ~ preferably the fresh ones from Whole Foods
1 bottle Rao’s Homemade Marinara Sauce (32oz)
1 can tomato paste
1 tsp oregano
1 tsp basil
1 tsp thyme
pinch salt & pepper
fresh basil leaves, chopped
coconut oil or bacon fat
mushrooms ((optional))
1 spaghetti squash

Spaghetti “Noodles”

Preheat oven to 375 degrees. Line a baking sheet with parchment paper
Cut spaghetti squash in half lengthwise and scoop out all the seeds & pulp (HInt: I used my Halloween pumpkin scraper and it worked like magic!)
Place halves cut side down on the baking sheet
Drizzle water around the squash
Roast for 35-40 minutes (or until tender, but not mushy)
While the squash is in the oven, prepare the sauce
When the squash is finished, take out of oven, flip meat side up (with oven mitts because it’s hot!) and let cool (~10min)
Using a fork, scrap the inside starting from the sides toward the middle creating long spaghetti “noodles” and serve!

Bolognese Sauce

In a large pot (preferably a cast iron pot) combine the ground beef, Italian sausage meat and water (to prevent burning)
Break up all the pieces so the meat is crumbling (not stuck together like a patty!)
Cook on high heat on the stove until meat is thoroughly cooked (~5-7 minutes)
Drain meat in a strainer in the sink and set aside
Reheat the pot and coat with some coconut oil or bacon fat
Sautee the onions and garlic on high heat for 2 minutes then add in the cooked meat
After more 2 minutes add in the tomatoes
Sautee until the meat is browned and the onions are translucent
Pour in the marinara sauce and tomato paste and mix until everything is coated in sauce. Lower the heat to medium.
Add in the oregano, dried basil, thyme, salt and pepper and let simmer for 10 minutes, stirring occasionally
Taste and add in more spices if necessary
Lower the heat to simmer / low and cook for about 25 more minutes, stirring occasionally (the longer it simmers, the more the flavors seep in. I always think the sauce tastes the best the next day!)
When the sauce is done, serve on top of the spaghetti squash noodles, add some fresh basil and ENJOY!