This is my go-to weeknight recipe. It is fast, I can throw it in the crock-pot if needed and it is Whole30 compliant! I keep all the ingredients for this recipe on hand so I can whip something up when I don’t want to think too much about dinner.
Also, I love an opportunity to involve my kids in the kitchen and my son loves to turn the spiralizer (if you don’t have one, get one!) to make the zucchini noodles for the spaghetti sauce. It may seem intimidating but I promise it is so easy! Did I mention it is fast? You’re welcome.
1lb ground beef (I use 80/20 grassfed)
1 can organic diced tomatoes
1 can (8 oz) organic tomato paste
¼ teaspoon red pepper flakes
salt, as desired for taste
2 cloves garlic
2 basil leaves
2 zucchini (Spiralized for noodles)
BROWN the ground beef. Once browned, lower heat to low. Add tomatoes, paste, red pepper, garlic and basil. STIR in all the ingredients and let simmer for about 15 minutes. This can simmer longer or all ingredients can go in a crock pot on LOW for 8 hours or HIGH for 4 hours.
MAKE the zucchini noodles with the spiralizer while the sauce is simmering. To serve immediately, I put them in a pot with some ghee and salt to sauté for about 5-10 minutes or until tender. If I am putting it in the crock pot I just throw the noodles on top of the sauce!