Here is my version of spaghetti with way fewer carbs. It is one of my husband’s favorites. I make my own tomato sauce if I have time but pre made is cool too. You will need a spiralizer- great arm workout! I have my husband spiralize while I prepare everything else- team work! This is the one that I use:
Serves 4 people.
What you'll need: 1 lb organic grass-fed ground beef- I used 85% lean 4 large zucchini, peeled and spiralized 1 package pre sliced mushrooms 1/2 tbsp cumin salt and pepper to season Sauce: 1 can (15 oz) no salt tomato sauce 1 tbsp tomato paste 1/2 tbsp olive oil 1/2 small yellow onion 3 garlic cloves 2 handfuls cherry tomatoes 1 tsp oregano 1 tsp basil 1/2 tsp red pepper flakes salt and pepper
Heat oil in a pan on medium heat. Once hot, add onion. Stir and cook till translucent. Add all other ingredients to pan except tomato sauce and tomato paste and cook for another 5 minutes, stirring occasionally.
In a blender add tomato sauce and tomato paste. Add pan mixture. Blend till smooth. Season with salt and pepper. Taste and adjust. Put sauce in a pot and simmer for about 15 minutes while you prepare everything else.
In the same frying pan you already used, sautee mushrooms (stirring frequently) till browned on medium heat. Set aside on a plate.
In the same frying pan you already used add ground beef on medium high heat. Season well with salt and pepper and add cumin. Using a spatula break apart the beef and cook till most of the meat has turned brown. At this point I will pour off the fat from the beef- use a large lid from a pot and do it over your sink. Then add mushrooms and sauce to ground beef and simmer on low for about 10 minutes.
In a large pot on medium heat add zucchini noodles and heat up for about 3-4 minutes. Top with meat sauce- you may or may not need all of it, depends on how much zucchini you have. Using tongs or two large forks, mix everything together until well combined and cook for about another 3 minutes.
Top with grated parmesan cheese and fresh basil.