Here is a bitter truth about Paleo: it can be very time-consuming in the kitchen. Honestly, there are days that I wish dinner was as easy as being able to grab take-out. However, I do have a few easy go-to recipes when I do not want to spend all evening cooking. This is one of my favorite go-to recipes because I am in and out of the kitchen in no time. Sure, some might call it “cheating” because I use jarred pasta sauce. Well, call me a cheater because I use it very unapologetically.
What you use as a “pasta” is up to you. I use spaghetti squash, which are a pain to prep, but I think they are delicious. (Here is Nom Nom Paleo’s method for microwaving spaghetti squash. My blog post about how to roast spaghetti squash in the oven is coming soon!) Any spiralized vegetable works as well. (What is a spiralized vegetable? It is when you use a handy dandy tool like this to make vegetable “pasta.”) You could even use Cappello’s gluten-free, grain-free pasta for those who are Paleo as well as non-Paleo. They will never know the difference!!
- 1 lb. grass-fed/organic ground meat of choice (beef/turkey/pork/bison)
- 1 jar (approx. 25 oz) organic marinara sauce, no sugar added (I used this)
- 1 tbsp. dried oregano
- 1/2 tbsp. to 1 tbsp. dried basil (use 1 tbsp. for marinara sauce and 1/2 tbsp. for tomato basil sauce)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- salt, to taste
- coconut oil, for pan (optional, depending on pan)
- Melt just enough coconut oil to lightly coat the bottom of the pan.
- Brown and crumble the ground meat over medium-high until cooked through.
- Once cooked, turn the temperature down to a simmer and add the pasta sauce.
- Add seasonings to the mixture. You might want to add less of each and add more of each until it tastes perfect to you. You can always add more seasonings, but you cannot remove them!
- Simmer for 5 to 10 minutes.
- Serve over pasta of choice and enjoy!