Paleo Fettuccine Bolognese
Transform your classic Italian favorite into a wholesome, guilt-free masterpiece with this Paleo Fettuccine Bolognese recipe. By swapping traditional pasta for roasted spaghetti squash, this dish offers a nutrient-packed, gluten-free alternative that perfectly complements the hearty and flavorful bolognese sauce. The rich blend of ground beef, aromatic garlic, onions, and sautéed vegetables simmered in a robust crushed tomato base creates a sauce that is irresistibly savory. Enhanced with beef broth, fresh herbs, and a touch of tomato paste, the slow-simmered bolognese reaches perfection in both texture and taste. Ideal for paleo enthusiasts and anyone looking for a healthier twist on comfort food, this recipe is easy to prepare yet wonderfully satisfying. Serve it piping hot with a sprinkle of chopped parsley for a vibrant finish that’s sure to impress.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium, diced Carrot
- 1 diced Celery stalk
- 15 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds. Brush with 1 tablespoon of olive oil and place cut side down on a baking sheet.
Roast the spaghetti squash in the oven for about 40 minutes, or until tender. Once done, use a fork to scrape out the spaghetti-like strands and set aside.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion, garlic, carrot, and celery to the skillet, sautéing for about 5 minutes until the vegetables are soft.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 8 minutes.
Stir in the crushed tomatoes, tomato paste, beef broth, bay leaf, oregano, basil, salt, and black pepper. Bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally, until it thickens.
Serve the bolognese sauce over the roasted spaghetti squash. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 53.2 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4342 mg | 92% | |
*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.
