Spaghetti Bolognese with yellow squash noodles and a side of roasted purple cabbage.
For the sauce I blended two large organic Roma tomatoes, two big handfuls of arugula, and about a cup and a half of sun-dried tomatoes in olive oil. Added dried basil and oregano to taste. Before blending though, I was sautéing one sweet yellow onion and one garlic clove with 1.5 large shredded carrots for some added sweetness, salt and pepper to taste. Brown 1lb of grass fed ground beef and add to onions, garlic and shredded carrots. Continue to cook so the flavors can meld together (about 5ish mins). Add blended tomato mixture and let simmer for 20 mins (or more if you’d like to really enhance all the flavors) occasionally tasting to see if it needs more salt or herbs. Spiralize a couple of zucchini, I used yellow squash this time but both work great. Sauté the noodles a bit to get some of the moisture out but still keeping some of the crunch. Add it all together and enjoy!
