I'm not a huge fan of making pasta at home. It's one of those dishes that tastes better at a restaurant, and it can be a high calorie meal to eat on the regular. This is a healthy, organic bolognaise recipe that I do like to make from time-to-time though. The recipe is very simple, and takes about 30 minutes from start to finish. For the sauce, I use Dave's Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce which is incredibly delicious and marked gluten free.
Ingredients:
Method:
— The Healthy Celiac
Ingredients:
- One organic roma tomato, sliced
- One half of a large organic zucchini, sliced into cubes
- Half a cup of organic sweet onion, diced
- One jar of Dave's Gourmet Organic Roasted Garlic & Sweet Basil Pasta Sauce
- 1 lb of grass fed, antibiotic free extra lean ground beef
- Gluten free quinoa spaghetti (1/4 of package per serving)
Method:
- Cut up vegetables and saute in a saucepan for five minutes on high with a tablespoon of olive oil. Set aside.
- Boil water and begin cooking your pasta.
- Saute ground beef in a saucepan until cooked. Once it is cooked, add back in your vegetables and the jar of pasta sauce. Simmer until pasta is done cooking. Sauce will yield 4 servings.
- Once your pasta is cooked, drain the water and serve. Top with bolognaise sauce. Serving should be 1/3 pasta and 2/3 sauce.
— The Healthy Celiac
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