Gluten-Free Skinny Spaghetti Meat Sauce

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Average Rating: 4.5 | Rated By: 4 users

This skinny spaghetti meat sauce has all the robust Italian flavours without the extra fat and calories. Serve over spaghetti squash or gluten-free pasta.

Ingredients

  • 1 lb (450 grams) extra-lean ground beef (5% fat)
  • 1 large yellow onion, diced
  • 4 garlic cloves, crushed
  • 1 Tbsp (15 mL) GF paprika
  • 1 Tbsp (15 mL) GF oregano leaves
  • ½ tsp (2.5 mL) GF cayenne pepper (optional) or to taste
  • 2 GF bay leaves
  • 1x (6 oz.) jar 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
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    Instructions

  • Preheat a medium size pot (preferably non-stick) over medium high heat, add the beef and brown until no longer pink. Add onions and cook for five minutes stirring frequently
  • Stir in garlic, paprika and oregano
  • Add bay leaves, tomato sauce, water, zucchini, celery, carrots and salt. Ccover and bring the sauce to low simmer. Cook for one hour, adding a little water if needed and occasionally stirring
  • Remove from the heat and stir in fresh basil and parsley. Enjoy
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