Spaghetti Squash and Meatball Sauce
by:http://paleosavvy.com/spaghetti-squash-and-meatball-sauce/?doing_wp_cron=1358182780.1281061172485351562500
Spaghetti Squash and Meatball Sauce
Serves: 8
Ingredients
- 2 large spaghetti squash
- 4 oz pancetta, cubed
- 2 medium onions, chopped finely
- 2 lb of meatloaf mix (ground beef, ground pork, and ground veal—85%, 10%, 5% respectively)
- salt, pepper to taste
- 1⁄3 cup tomato paste
- 1 Tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 6 garlic cloves, finely minced
- 2 (28 oz) cans crushed tomatoes
- 2 (28 oz) cans whole tomatoes, drained and crushed by hand
- 1⁄3 cup basil pesto
Instructions
- Preheat oven to 375° F.
- Cut spaghetti squash in half lengthwise. Remove seeds and place in baking dish face-up. Add water to dish until 1 inch of squash is covered. Bake for 35 minutes.
- Meanwhile, to make the sauce, heat the pancetta in a large sauce pan over medium-high heat.
- After 2 minutes, add the onions, cook until onions become translucent, about 5 minutes.
- Add the meatloaf mix to pan, brown about 10 minutes. Drain the excess fat. Return the meat to the pan.
- Season the meat with salt, pepper, tomato paste, oregano, and crushed red pepper flakes. Cook together 1–2 minutes.
- Stir in garlic, cook until fragrant, about 30 seconds.
- Add all canned tomatoes and pesto. Simmer for 30 minutes to deepen flavors.
- Remove squash from oven, allow to cool. Pull fork vertically through the squash to shred the squash into spaghetti-like pieces.
- Add spaghetti squash to the sauce and toss to coat squash evenly.
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