Paleo Sundried Tomato Spaghetti Bolognese

A childhood favourite recreated with speed…a thick luscious sundried tomato infused bolognese sauce, lots of good quality organic grass fed beef mince, served on a bed of new to me rutabaga noodles!

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Spaghetti Bolognese was possibly my favourite meal as a child; I’d look forward to it of a Tuesday evening. We had a pretty unchangeable weekly meal plan in our house and Tuesday was always pasta day. Granted at the time I was a hell of a lot more interested in the pasta than the beef…oh how things change!

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Rather than post another time consuming recipe, even if those beef ribs are completely hassle free, sometimes you just need something you can whip up without more than a quick trip to the store on the way home from work; or you might even be lucky enough to have picked up the ingredients as part of your staples for the week.

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I pretty much always have some beef mince in the freezer and passata or canned tomatoes on hand; sundried tomatoes dry packed are another must have pantry staple, they just add so much flavour! I’m also quite partial to a nibble on them as I cook! My savoury salty addiction if you will.

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This beefy bolognese sauce came about having seen Sonia’s loaded cauliflower on Instagram and although I initially intended on recreating something along similar lines I was eager to see if my julienne peeler could work it’s magic on a rutabaga (more commonly known in Ireland as a Swede or Turnip!)

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As luck would have it…it worked a charm!!! A little steaming and I had myself some of the best veggie “pasta” I’ve had! Move over zucchini noodles I have a new found noodle love! What’s key is slicing your rutabaga so that it allows for you to create medium length noodles down the side; holding on to it at the same time is the somewhat tricky part but once I got going it was a synch!

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The addition of olives is optional but highly recommended…a nice adult twist to a rich sundried tomato laced bolognese sauce. Thick, meaty and hella satisfying! It was a meal filled with “um’s” right the way through to the end of the leftovers.

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I whipped up a little non dairy “cheese” sauce for a final pre serving drizzle. Packed with nutritional yeast goodness, the whole lot mingled together was positively epic!

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What’s your favourite quick and easy weeknight meal? Do you have a favourite pasta alternative?

Paleo Sundried Tomato Spaghetti Bolognese

by Michelle Hunt

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: saute entree gluten-free grain free low-carb sugar-free paleo beef swede sundried tomatoes olives

Ingredients (Serves 2 -3)

  • 1lb (454g) round steak organic beef mince meat
  • 2 tbsp ghee or coconut oil
  • 1 onion minced
  • 2 crushed garlic cloves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 6 sundried tomatoes (dry packed rehydrated in 1/2 cup boiling water for 20 minutes)
  • 400g (1 can) chopped tomatoes
  • 125ml (1/2 cup) veggie or beef stock I used Dr.Coys 100% clean bouillon.
  • 15 – 20 pitted olives (I used a mix of green and kalamata)
  • Himilayan Salt and Black Pepper to taste
  • Handful fresh basil leaves
  • Rutagbaga spaghetti, to serve (created using a julienne peeler or spiralizer)

“Cheese” Sauce

  • 1/4 cup (60g) raw cashew butter or 1/2 cup (60g) raw cashews soaked for 8 -12 hours or overnight
  • 1/2 cup (125ml) unsweetened almond milk
  • 1/2 tsp garlic powder
  • 2-3 tbsp nutritional yeast
  • Himalayan Salt and Black Pepper to taste

Instructions

Fry mince meat in melted coconut oil or ghee over a medium heat for 8 – 10 minutes; until light browned. Set to one side.

Add a little more ghee or coconut oil to the pan and cook off onion and garlic in any remaining fat from the beef for 5 minutes.

Add all other ingredients to the pan/pot along with the exception of the cooked beef.

Bring to the boil and simmer for 30 minutes over a low heat. Blend until almost smooth or desired consistency.

Return beef to the sauce and leave to simmer for a further 20 minutes.

Meanwhile steam rutabaga noodles for 10 minutes either in a steamer or in a bowl in the microwave with about 1/4 cup (60ml) water. Alternatively blanch in boiling water for 8 – 10 minutes.

Drain before serving.

Blend together all “cheese” sauce ingredients, season to taste.

Season bolognese before serving over rutabaga noodles, drizzle with “cheese” sauce and sprinkle with fresh basil. Dig in! I like to give everything a good mix up and drizzle the whole lot with a little extra “cheese” sauce!

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