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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Tomato-less Pasta Sauce

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I’ve decided to challenge myself a step further in my journey towards optimal health. There is a version of the Paleo diet called AIP, or the Autoimmune Protocol. AIP is a stricter version of the Paleo diet and has been followed by many individuals trying to find reprieve from autoimmune diseases.

One of the food groups that is restricted on the AIP diet is the nightshade family (i.e. tomatoes & eggplants). I won’t get into the specifics of why they’re restricted here but I wanted to share this fantastic recipe with everyone. Even if you’re not following the AIP this recipe is still a great way to add nutritious vegetables to your favorite meals!

INGREDIENTS

½ red onion, diced
4 tbsp avocado oil
1 tsp salt
1 tbsp parsley flakes
1 handful of basil
1 garlic clove
8 ounces roasted beets (pre-cooked, organic canned kind works great)
8 ounces butternut squash, puréed (pre-cooked, organic canned kind works great)
6 – 8 ounces water

RECIPE

In a large pot heat avocado oil on medium heat, high heat.
Once heated place in onion and sauté until the onion softens.
In a food processor blend beets, basil & garlic.
Add beet/basil mixture, salt, parsley and butternut squash to pot, reduce to medium heat and stir.
After 5 minutes add water and stir, let simmer for about 10-15 minutes.

Note: Add the water slowly. The water is used to change the thickness of the mixture. If you used roughly 4 ounces of water, you’d end up with something similar to tomato past. However, if you used over 8 ounces you’d end up with a more watery mixture. This part is purely preference.

I left mine a little thicker and used it on my pizza like this!

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The best part about this sauce is that it actually tastes like tomato sauce and per our usual is super easy to make. Oh, it’s also passed the husband test! (I regularly test all my recipes on my husband, he’s a picky eater so I know if he likes it I’m on the right track)

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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Mouth-Watering Marinara Sauce

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Marinara Sauce seems like an innocent addition to any meal and a safe bet to order when eating out. The truth is though that like most Salad Dressing, restaurants and store-bought Marinara Sauce is commonly laced with vegetable oils, sugar and preservatives.

If you Read Your Labels you will find some high-quality (and more pricey) brands that offer bottled Marinara Sauce without the health side-effects, but there’s just something about picking out ripe tomatoes, dicing them in ones own kitchen and creating a quick and mouth-watering concoction that will have you serving Marinara Sauce on just about everything (or maybe that’s just me!)

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INGREDIENTS

1/2 a tablespoon coconut oil
1/4 cup onions, chopped finely
3/4 cup tomatoes, diced
1 tablespoon garlic, chopped finely
1 teaspoon Italian seasoning
1 sprinkle salt
1 tablespoon honey or raw agave nectar

RECIPE

In a small sauté pan, melt the coconut oil over medium heat.
Add the onions and cook for about a minute before adding the tomato, garlic, Italian seasoning and salt.
Allow the mixture to soften before adding the honey or raw agave nectar.
Continue cooking over medium heat for another few minutes, stirring continuously.
Serve hot over vegetables, protein, Paleo Pasta, or as a side for dipping.

It’s really that easy to enjoy the home-style taste of Italy!

Camilla Carboni

@camillacarboni | camillacarboni.com

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