Paleo Fettuccine with Meat Sauce
Transform your weeknight dinner routine with this hearty and wholesome Paleo Fettuccine with Meat Sauce! This recipe swaps traditional pasta for tender, spiralized zucchini noodles, making it a gluten-free, low-carb alternative that's packed with flavor. The rich and savory meat sauce, simmered to perfection with ground beef, crushed tomatoes, and a medley of aromatic vegetables and herbs, is a comforting classic reimagined for a paleo lifestyle. Ready in just about an hour, this dish is as satisfying as it is nutritious, offering a perfect balance of protein and veggies. Serve it up with a sprinkle of fresh parsley for a vibrant finishing touch, and enjoy a guilt-free, crowd-pleasing meal that’s simple enough for busy nights but special enough to impress. Keywords: paleo fettuccine, zucchini noodles, low-carb dinner, gluten-free pasta, meat sauce recipe, healthy Italian dish.
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Recipe Information
Ingredients
- 3 pieces zucchini (large)
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion
- 3 pieces garlic cloves
- 1 medium carrot
- 1 piece celery stalk
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by spiralizing the zucchini into fettuccine-style noodles. Set aside.
Finely chop the onion, garlic, carrot, and celery.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables are soft and the onion is translucent.
Add the ground beef to the skillet with the vegetables. Cook, breaking up the meat with a spatula, until it is browned and no longer pink, approximately 8 to 10 minutes.
Stir in the tomato paste, ensuring it's well mixed with the meat and vegetables.
Pour in the crushed tomatoes, then add the dried oregano, dried basil, salt, and black pepper. Stir to combine all ingredients.
Reduce the heat to low and let the meat sauce simmer for 20 minutes, stirring occasionally to prevent sticking.
While the sauce is simmering, heat the remaining tablespoon of olive oil in another large skillet over medium heat. Add the zucchini noodles and sauté gently for 2 to 3 minutes until they are just tender but still have a bit of a bite to them.
Divide the zucchini noodles among four plates. Spoon the meat sauce generously over each serving.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 59.1 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5173 mg | 110% | |
*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.
