Paleo Spaghetti Bolognese

Spaghetti Bolognese was one of the dishes I missed the most after turning paleo. It's so easy to make and Chris and I had noodles basically every night for a certain period of our lifes. Our sauce was paleo friendly right from the beginning. We just had to skip that one teaspoon of sugar which we usually added into it. The only thing left to find was a substitute for noodles. For our first go we tried sliced eggplants and zucchinis. This worked out pretty nicely. In my opinion it tasted even better than with noodles because especially the eggplant has a really nice taste on its own.

Paleo Spaghetti Bolognese

Ingredients (for 2 people):

• 2 zucchinis
• 3 eggplants
• 2 pounds ground beef
• 2 packages of crushed tomatoes
• balsamic vinegar
• 3-4 carrots
• 2 onions, diced
• 3 cloves garlic
• 2-3 tbsp tomato paste
• fresh parsley
• salt
• pepper
• oregano

Heat some olive oil in a big pan and sautee the onions in it. Add the ground beef and roast it until its done. Peel and grate the carrots and add them to the meat. Finely chop the garlic and add it aswell. When the meat and the carrots are done deglaze them with a good swallow of the balsamic vinegar. Wait until the fluid is taken up by the meat and carrots. Than add the crushed tomatoes. Add the tomato paste, salt, pepper, oregano and other herbs until you like the taste. Let it simmer for about 15 minutes.

Meanwhile you can slice the zucchini and the eggplants into thin strips. We used a julienne fad for that. Heat olive oil in another pan and roast the veggie stripes until they're smooth enough.

Chop the fresh parsley and add it to the sauce right before serving. Put the roasted zucchini and eggplant on a plate and put the bolognese sauce right on top of it. If you want you can use some nice parmesan on them.