Gluten/dairy free meat sauce spaghetti is a family favorite in our house! I think I should have called this site noodles, since it’s what I love the most. It would seem I eat a lot of them, but really I think it’s just what I like to photograph and make the most. Nah, I eat a lot of noodles there’s no denying it!
I’m often asked about why I only use ground bison or ground lamb. It’s because I don’t like the texture of ground cow, chicken, or turkey and don’t like the way they taste. Check out some lamb health benefits and let me know what you think. Here are some bison health benefits as well. I prefer to buy the grass fed whenever possible.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Meat Sauce Spaghetti
- BROWN 1 pound ground bison till no longer pink; drain in a colander. While it’s in the colander add 1 tbsp. ground sage and 1/2 tsp. ground cinnamon to the cooked bison.
- HEAT 1 tbsp. coconut oil in pan; add 1/2 diced onion, 1/2 large green bell pepper, 1 shredded carrot, sea salt, and sauté till tender.
- ADD 1/2 tsp. ground fennel seeds, 1 tbsp. garlic powder, 1 tbsp. dried oregano, 1 tbsp. dried thyme, and 1 tsp. smoked paprika. Stir for a few seconds to open up the spices.
- ADD 1 1/2 cups red wine and let it simmer for a few minutes.
- STIR in 1 small can of tomato paste, water, 1 bay leave, cracked black pepper, the bison mixture, and a little sea salt. Let simmer all day stirring occasionally.
- Cook brown rice spaghetti (I used Tinkyada) according to package directions, drain, and add some EVOO to noodles.
- STIR sauce in with the cooked spaghetti.
- ADD Himalayan salt, and 2 tbsp. apple cider vinegar to the dish.
- LET it sit for about 5 minutes stirring occasionally for everything to marry!
Obviously, you could use whatever ground meat and spaghetti you like in this recipe. You could use Cappellos brand for a paleo dish.
Thanks for listening!