This Paleo Spaghetti Bolognese is one of our favourite meals because it is easy to cook, packs an incredible punch, makes excellent leftovers, can use up any leftover ingredients in the house and can be eaten in multiple ways. Usually, when I cook up this dish, I will cook a huge pot and, during the cooking process, turn on my favourite movie as I cut up all the different vegetables.
Why I Love This Paleo Spaghetti Bolognese Recipe
Easy – Involves chopping a bunch of vegetables, adding them into the pan and waiting for everything to come to a boil.
Great taste – Tang of the fire-roasted tomato, sweetest of the carrots and vegetables all mixed in with the different spices. If you would like some spice, you can always add some chili peppers, cumin etc.
It makes great leftovers – Minced beef reheats well.
Use up any leftover vegetables – There are no specific vegetables that we cannot use. So I use up many of the leftover mixed vegetables in the fridge. So long the vegetables can be cut up and then cooked, I can use them.
Eaten in many different ways
- With zucchini noodles – as spaghetti Bolognese
- With cauliflower mash – as shepherd’s pie
- With Spaghetti squash – as another form of spaghetti Bolognese
- Topped with an egg on top – almost like a hash (I usually put an egg over regardless)
- Just with some plantain chips like chips and dips
It’s really simple. I did say this dish can use any vegetables, right?
Paleo Spaghetti Bolognese
Ingredients
2 pounds ground beef (minced beef)
1 large yellow onion - diced
4 medium carrots - diced
3 stalks celery - diced
2 cloves garlic - minced
2 medium zucchini - as zucchini noodles or diced if you prefer
1 medium red pepper (red capsicum) - diced (I like red peppers)
½ head cauliflower - cut into florets- 1 can fire roasted-tomato - 28-oz can, diced (I like the taste more than just diced tomato)
1 tablespoon tomato paste
2 teaspoons salt - to taste
2 teaspoons ground black pepper - to taste
1 tablespoon olive oil
Instructions
- Heat a big pan, and once hot, brown the minced beef until most of the pink are gone. Remove from heat and set aside.
- With the same pan, add the olive oil to the pan. Add the diced onion and stir for about 2 minutes on medium heat or until the onion is slightly browned.
- Add the diced carrots and celery to the pan and stir for about 2-3 minutes. Add a big pinch of salt and pepper to the pan.
- Add the minced garlic and stir for 30 seconds. (short time to prevent it from being burnt)
- Add the remaining bell peppers, cauliflower, zucchini to the pan. Stir for another 2-3 minutes.
- Add the can of diced tomato and tomato paste into the pan. Bring mixture to a boil.
- Add the minced beef back to the pan. Once the mixture comes to a boil, turn the heat down to simmer gently for about 15 minutes uncovered.
- Season to taste. The dish is now ready for plating. Enjoy however you would like this to be.
