I made my spaghetti from parsnips, because as much as I would love to try spaghetti squash, I am yet to find one in the UK. Parsnip works pretty well though! Enjoy
- parsnips - 3
- plum tomatoes - 1 can or 5 fresh
- grass fed minced beef - 400g or thereabouts
- carrot - 1
- onion - 1
- garlic - 2 cloves
- oregano - 1 tsp
- red wine - 1/2 cup
- sun dried tomato paste - 1 tsp
- fresh thyme - 1 tsp
- pancetta - 1 cup
- cinnamon - 1 tsp
- Spiralizer (if you don't have one yet, invest! They are awesome!) -
• Add your finely chopped pancetta (or smoked bacon) to the pan with a tsp of your favourite paleo friendly oil and your cinnamon and fry until the bacon is slightly browned.
• Finely dice your onion and garlic along with the oregano and thyme, and fry until the onion has softened.
• Slice or grate the carrot (if you're not a huge fan of carrot, grate it and you won't even know it's there) and add to the pan, letting it cook for a couple of minutes.
• Add your minced beef and brown all over.
• Keeping the pan really hot, add in your red wine (yes I know, not terribly paleo, but half a glass with some of the alcohol cooked off and shared out isn't going to ruin you and it makes it taste GOOD) and use it to de-glaze the pan if necessary. That means any tasty burnt-on bits in the pan get lifted off by the liquid and mixed in to make it super tasty.
• Add your plum tomatoes and tomato paste, and leave to simmer for 5 minutes before transferring to the oven to make it super tasty. Leave in a medium oven for as long as possible, keeping an eye on the liquid level. If it starts to dry out too much, add half a cup of water. The longer you can leave it the tastier it will get, but I normally get hungry and take it out after about half an hour if I'm honest.
• About 10 minutes before you are ready to eat, spiralize your parnsips! If you don't have a spiralizer, you can use a peeler to make long strips out of them, or cut them into long thin pieces if you have the patience. But seriously, buy a spiralizer.
• Fry your parnips in a little coconut oil or animal fat, with some salt and pepper, for about 3 minutes, then pop a lid over them for a further 2 minutes.
• Remove from the pan and serve your parsnip spaghetti with your yummy bolognaise sauce. Et voila, paleo spag bol!