Nutrient Dense Spaghetti Sauce

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Keyword: 30 minute meals, gluten free dinner ideas, gluten free spaghetti, ground beef dinner ideas, healthy dinner recipes, healthy spaghetti sauce recipe, how to freeze spaghetti sauce, nutrient dense recipes, nutrient dense spaghetti sauce, recipes with grassfed organ meat, recipes with hidden liver, veggie loaded spaghetti recipe

Servings:

Author: Renee Kohley - Raising Generation Nourished

Ingredients

3 tbsp butter ghee, bacon grease, or olive oil to cook in
1 large onion diced
2 lbs grassfed ground beef
Optional 3-6 tbsp dried/powdered grassfed liver or organ meat, OR 1/4 - 1/2 cup grated frozen liver see notes
2 tbsp tomato paste
Optional ¼ - ½ tsp red pepper flakes for heat
¼ cup red wine optional for flavor depth
2 – 23oz jars spaghetti sauce of choice
1 medium zucchini grated (about 2 cups grated zucchini)
½ large or 1 small sweet potato grated (about 2 cups grated sweet potato)
Sea salt and pepper to taste
Pasta of choice

Instructions

Melt the cooking fat over medium high heat, and add the onions with a pinch of sea salt. Cook the onions for 5 minutes until soft, fragrant, and translucent.
Add the beef and dried organ meat. Break the meat up to brown it. I like to let it really sit for a little bit to develop some browning (flavor) on the bottom of the meat before stirring it up much.
Once the beef is browned, add the tomato paste and red pepper flakes. Stir to combine, and then add the wine to deglaze the pan. Cook the wine for 1 minute while scraping up any bits on the bottom of the pan.
Add the spaghetti sauce, zucchini, and sweet potato and stir to combine. Bring the sauce to a simmer, then add a lid and low simmer for 10-15 minutes while you boil the pasta.
Serve your nutrient loaded spaghetti sauce with pasta of your choice.

Notes

The nutrient loaded spaghetti sauce can be frozen in Souper Cubes or freezer safe containers for up to 3 months.
If you have access to quality organ meat such as pasture raised chicken livers, grassfed beef livers or other organs, you can freeze and grate these organ meats into the ground beef as it cooks. When I use fresh organ meats, I use about ½ cup of grated organ meat per pound of beef. If you are just starting out, I would recommend using ¼ cup to ensure the flavor doesn’t change too much. If you are using the powdered organ meat, you can use about 3 tablespoons of dried organ meat per pound of beef. Start out with less if your crew has never had organ meat. We really cannot taste it at this point, but my kids have eaten organ meat since infanthood! If you have babies at home, start now!
Grated squash or carrots swap well for the sweet potatoes to change up the nutrients!
Chopped baby spinach wilts right in without changing any flavor. You can either add it at the end as extra veggies, or swap out the zucchini for the spinach.
I like to use this gluten free Jovial brand spaghetti noodle for spaghetti night!