Servings: This feeds about 6 - 10 people, depending on your demographic
Ingredients:
(Please note that you can vary these ingredients and measurements by preference, and don't be afraid to list your favorite tweek in the comments section!)
2 - TBS Olive Oil
2lbs - Grass Fed/Finished Ground Beef (if you don't have access to this a very lean ground beef is fine)
2 - Medium yellow onions - minced or dices
5 - Large zucchini - divided (you want two or so for your "noodles")
8-16 oz - Mushrooms (Portabella are AWESOME but white button mushrooms are WAY more cost effective)
3 to 4 - Cloves of Garlic -Minced
2 - 40 oz Jars of "White Linen Collection - By Victoria" gourmet Marinara sauce (2 for $5.46 at Costco)
1 - Bay Leaf
*Your favorite Italian Herbs and Spices - I use dried due to the lack of fresh here in winter, and cost. I currently have no room to grow these in my house. I would if I could!
I use:
3TBS - Oregano
3TBS - Parsley or 1 - 2 c chopped fresh. I use 2 cuz I LOVE Parsley! This is an herb you can find pretty easily and cost effective!
1 TBS - Basil
2 TBS - Italian Seasoning
1TBS - Garlic Powder OR Garlic Salt (your preference)
Pepper - to taste
Salt - to taste
First take out your crock pot and pour in the jars of marinara sauce and add your Bay Leaf. Turn on High to warm up the sauce while you prep and finish the rest.
Now, put your Olive Oil in a pan. Mince your onions and your garlic. Add those to your oil and put the pan on about medium high heat. Let these "sweat" until the onions are translucent then add your beef. I now, personally, put ALL of my herbs, spices, salt and pepper in at this time. I like my meat to be really flavorful. I cook this until the meat is about medium rare - still a tiny bit pink. Add and fold this meat to your crock pot where your slightly warm marinara sauce was patiently waiting. After the meat is added, Chop, dice, mince julianne, however you enjoy consuming veggies in spaghetti sauce (I dice) do that now with your
2 zucchini, all of your mushrooms and whatever other veg you might want to throw in. Fold your veggies into the meat sauce. Turn your crock pot to low and let this mixture cook up to 6 - 8 hours. If I cook this on High, I eat this at about 2 hours. I think spaghetti gets better with time. Low cooking is my fave.
Don't forget your "NOODLES"!!!
All I do is use a peeler to "peel" my zucchini, skin and all. I peel right down to the seeds, put the peeled zucchini in a bowl then chop the seedy part and add it to my spaghetti. I store the Noodles in the bowl in the fridge until about 5 minutes before dinner time. You can eat the noodles raw or Blanche them....
Easy peasey.... A pic will soon follow! (We are eating this tonight!)
A few hints.... I always have minced onions in a glass container in the fridge. Super convenient for eggs and ALL of my cooking. This will save you lots of time, and you will learn measurements the more you do it. Second, when I get home from grocery shopping, I immediately try to clean and rinse my fruits and veggies(with these ingredients) so I don't have to waste time when I actually want to cook them. I also find time to clean my produce while making dinner, doing dishes, waiting for the laundry to dry, etc... Last, always make sure you are stocked with you essential herbs and spices. Whatever you find yourself using on a daily basis (this is my "Everything" herb/spice concoction I add to all my quick meals) make sure to have the jumbo size of these. You want to find a flavorful way to eat all of your food with this lifestyle because you want to enjoy it. You are most likely to fall back into old habits if you are not enjoying any part of your new and healthy lifestyle. Have fun and be active! Eat and enjoy Paleo to Plate!
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