Gluten-Free Skinny Spaghetti Meat Sauce

This rich spaghetti sauce has all the robust flavours of Italy, but with fewer calories.  Serve over spaghetti squash or gluten-free pasta.


1 lb (450 grams) extra-lean ground beef (5% fat)
1 large yellow onion, chopped
4 garlic cloves, crushed
1 Tbsp (15 mL) paprika
1 Tbsp (15 mL) oregano leaves
½ tsp (2.5 mL) cayenne pepper (optional)
2 bay leaves
1x (6 oz.) pure tomato paste
2 cups water or as needed for desired thickness
1 ½ cups shredded zucchini (with skin), about 1 medium zucchini
1 celery stalk thinly sliced
1 carrot thinly sliced
Sea salt to taste
Handful of fresh basil leaves and parsley chopped
NOTE: All ingredients including spices must be gluten-free and use organic ingredients whenever possible


Preheat a medium size pot (preferably non-stick) and add the ground beef. Cook over high heat for two minutes while stirring, and then add onions and cook for five more minutes while stirring. The beef and onions should start browning
Stir in garlic, paprika and oregano until combined about a minute
Add in bay leaves, tomato sauce, water, zucchini, celery, carrot and salt and then cover the pot. Bring the sauce to low simmer and cook for one hour, adding a little water if needed.
When the sauce is finished cooking remove from the heat and stir in fresh basil and parsley
Serve over cooked spaghetti squash (42 Cal) or 1 cup of gluten-free pasta (approx. 200 Cal)

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