It’s hard pressed to find anyone that doesn’t love Italian, but when you’re Paleo, it often means making your favorite Italian recipes Paleo-friendly at home. This recipe was created for that exact purpose – to satisfy cravings for traditional Italian, in a Paleo-friendly way.
Growing up, we’d always enjoy Spaghetti Bolognese: pasta with a simply meat-based sauce originating from Bologna, Italy. Today, I can’t resist having this childhood favorite at least once a month, and thankfully Cappello’s almond-flour pasta makes this possible.
Let’s dive straight into the recipe:
1 teaspoon coconut oil
1 lb ground beef
2 servings of home-made Marinara Sauce
1 pack Cappello’s Fettucine (available in most health food stores)
In a large saucepan, melt the coconut oil over medium heat.
Place the ground beef in the pan to cook, stirring often.
Once the meat is light brown, add the pre-made Marinara Sauce, cover with a lid and allow to simmer for about 5 minutes. This forms the home-made Bolognese Sauce.
In a medium pot, bring water to the boil and then add a pack of Cappello’s Fettucine.
Allow to cook in the boiling water for 45 seconds to a minute, stirring a few times.
Strain the pasta, plate it and dish a generous scoop of Bolognese sauce over the pasta before serving hot.
Top with ground black pepper, as desired.
Who says you can’t enjoy Italian and still be 100% Paleo?!
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