AIP Spaghetti and Herb Meat Sauce

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

Yes, that meal you see in the photo is Autoimmune Protocol compliant thanks to the invention of cassava pasta (here is the link to the one I have been enjoying!). I’ve paired it here with a lovely meat sauce that is nightshade-free, and still has a zingy umami flavor thanks to the addition of a couple anchovies and lemon juice.

This is an excellent recipe to batch-cook the meat sauce to freeze or have prepped for later in the week. Then all you have to do is make some pasta and serve with the reheated sauce. An easy, delicious, comfort-food win!

AIP Spaghetti and Herb Meat Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ¼ cup plus 2 tablespoons of extra-virgin olive oil
  • 1 onion, chopped, divided
  • 3 cloves garlic, minced
  • 2 cups bone broth
  • 1½ cups chopped parsnip (about 1 medium)
  • 1½ cups chopped carrot (about 2 medium)
  • 1½ cups chopped beet (about 1 medium)
  • ½ teaspoon sea salt
  • 1 cup chopped mushrooms
  • 1 pound ground beef
  • 1 tablespoon fresh oregano, minced
  • 1 pound cassava spaghetti pasta
  • 2 anchovies
  • 1 lemon, juiced
  • ¼ cup fresh basil, chopped
  • Nutritional yeast, to taste (optional)
Instructions
  1. Place ¼ cup of the oil in the bottom of a saucepan on medium heat. When the pan is hot, add the ½ of the onion and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the broth, parsnips, carrots, beets, and salt. Bring to a simmer and cook for 20 minutes, until vegetables are soft. Set aside, uncovered, to cool a bit.
  2. In the meantime, bring a pot of water to boil for the pasta. While that is heating, add the remaining oil to a skillet on medium heat. When the pan is hot, add the remaining onions along with the mushrooms, and cook, stirring, for about 5 minutes. Add the beef and quickly work to break up into chunks for even browning. Add the oregano, and cook until beef is browned and fully cooked, about 10 minutes. Set aside.
  3. Cook the pasta according to manufacturer instructions. In the meantime, use a strong immersion blender or a high-powered blender to blend the root vegetable sauce along with the anchovies and lemon juice. Place back into the saucepan with the meat, add the basil, and reheat on low as the pasta cooks.
  4. Serve a portion of pasta with meat sauce and nutritional yeast, if desired.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

2 comments

  • Linda says

    So happy to find your web site. My husband has RA and I have an intense sensetivty to nightshade foods so I’m always looking for helpful recipes, so thank you, thank you, thank you!

    I tried to be included in your mailing list but it said the site was not available. I’ll save your site to my favorites.

Leave a Comment

Rate this recipe: