AIP Spaghetti and Herb Meat Sauce
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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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/aip-spaghetti-and-herb-meat-sauce/