Paleo Classic Spaghetti with Ground Meat
Savor the comforting flavors of a classic Italian favorite with a healthy twist in this Paleo Classic Spaghetti with Ground Meat recipe. Perfect for those following a paleo lifestyle, this dish swaps traditional pasta for fresh, tender zucchini noodles, spiralized to perfection. The hearty, savory sauce features grass-fed ground beef, fragrant garlic, and a medley of Italian spices simmered in crushed tomatoes for a rich, robust flavor. A splash of lemon juice and fresh basil adds a bright, vibrant finish to this wholesome, gluten-free, grain-free meal. Quick to prepare, with minimal cook time, this recipe is perfect for busy weeknights and serves as a satisfying, guilt-free comfort food. Whether you're paleo or just looking for an innovative dinner idea, this zucchini spaghetti is sure to impress!
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Recipe Information
Ingredients
- 4 large zucchini
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef (grass-fed)
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh basil leaves
- 0.25 teaspoon red pepper flakes
- 1 tablespoon lemon juice
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to turn the zucchini into noodles, or alternatively, use a vegetable peeler to create long, thin strips. Set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
Add minced garlic to the skillet and sauté for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer the sauce for 10 minutes, stirring occasionally, to allow the flavors to meld together.
While the sauce is simmering, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the zucchini noodles and sauté for about 5 minutes until they're tender but not mushy.
Once the sauce has thickened, add lemon juice and fresh basil to enhance the flavors, and mix thoroughly.
Serve the zucchini noodles topped with the warm meat sauce. Garnish with additional fresh basil, if desired.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 12231 mg | 532% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 92.7 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4770 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
