Paleo Pasta Bolognese

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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:

INGREDIENTS

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)

RECIPE

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.
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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?!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Mediterranean Gnocchi

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Sometimes it’s nice to indulge in a pasta-like meal, and thanks to Cappello’s, it’s now easy for the Paleo Community to do just that.

Cappello’s is a Colorado-based company that specializes in grain-free products. They make delicious Paleo pasta, pizza and cookies and their products are now readily available in most health stores (in the freezer section), as well as in bulk online.

Occasionally I’ll have a craving for a simple Mediterranean meal – the kind I used to indulge in regularly before I began following a Paleo lifestyle – and this recipe always proves to cure my nostalgia…

INGREDIENTS

Cappellos Gnocchi

1 pack Cappello’s Gnocchi
1 flat teaspoon coconut oil
1 tomato, chopped
1 sprig green onion, chopped
1/2 teaspoon crushed garlic
2 tablespoons olive oil

RECIPE

In a small pot, bring water to the boil.
Add 1/2 pack Cappello’s Gnocchi and boil for about 5 minutes (or until the gnocchi floats to the surface), stirring often.
Meanwhile, in a small saucepan, melt the coconut oil over medium heat.
Add the tomato, onion and garlic to the saucepan and cook over low heat until the gnocchi is ready to serve.
Drain and plate the gnocchi, then top with the tomato-onion-garlic mix and finish with a drizzle of olive oil.

Enjoy while piping hot!

Camilla Carboni

@camillacarboni | camillacarboni.com

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