Spaghetti (Paleo)

INGREDIENTS

• 1 lb ground beef;
• 2 tbsp cooking fat;
• 1/4 cup chopped bacon;
• 1 large onion, chopped and diced;
• 3 cloves garlic, minced;
• 3 carrots, diced;
• 2 celery sticks, diced;
• 2 tsp dried oregano;
• 2 tbsp tomato paste;
• 1 bay leaf;
• The equivalent of 2 cans whole meaty
   tomatoes;
• 4 medium spaghetti squashes;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Heat a large dutch oven or pot and add the
cooking fat. Cook the ground beef and bacon for
about 5 minutes.

2 Remove the meat with a slotted spoon and set
aside.

3 Use the same dutch oven or pot to cook the
other ingredients (carrots, celery, onion, garlic
and oregano). Cook the vegetables on a medium
heat until soft.

4 Add the tomatoes, tomato paste, ground beef,
bacon and bay leaf.

5 Season to taste with salt and pepper. You can
also add some chili or hot pepper flakes for more
heat.

6 Bring to a boil and then reduce to a simmer and
simmer for about 45 minutes.

7 In the mean time, heat your oven to 350 F.

8 Cut your spaghetti squashes in half length-wise,
remove and discard the seeds.

9 Place the halves cut side down on a baking
sheet and place in the oven for about 28 to 35
minutes. Check on them at around 25 minutes
with a fork. It should easily break into strands
to form “spaghettis”. Make sure not to overcook
them because they will become mushy and
won’t make “spaghettis”.

10 You can now pour a generous amount of the
sauce directly on the squashes halves so that it
forms its own bowl or you can break the squashes in strands yourself and serve on a plate with
the sauce.