Description
Spaghetti is a dish you really can’t go wrong with. All ages love it and it is quite filling. I give directions on how to make this recipe in a crockpot as well, so if you are pressed for time and a busy bee that is a great way to go.
Ingredients
- 2 tablespoons olive oil or coconut oil
- 3 teaspoons (1 tablespoon) ghee
- 2 pounds ground beef
- 1 carrot, finely chopped
- 1 large yellow onion, finely chopped
- 2 broccoli florets – tops only chopped in small chunks
- 2 chopped semi-ripe tomatoes
- 1 red pepper thinly sliced
- 1 jar 32 ounce marinara or tomato basil sauce, or make your own!
- Salt and freshly ground pepper to taste
- OPTIONAL: 1 baked whole spaghetti squash (many simple recipes online)
Instructions
- Heat a large skillet.
- Add 1 tablespoon oil and 1 teaspoon ghee to large skillet.
- Add onions and cook until lightly shiny, then add carrots and broccoli florets and red pepper.
- Sauté for 2 minutes on medium heat.
- Remove and place in a bowl.
- Drain and wipe pan with a paper towel. Reheat pan with the remaining oil (1 tablespoon oil and 2 teaspoons ghee).
- Turn to high. Add meat in large chunks.
- Sauté just until browned on outside turning heat to low-medium.
- Add all the ingredients from the bowl.
- Add in fresh tomatoes.
- Add in sauce until it reaches desired thickness. (You may choose to use less sauce.)
- Cover and let simmer on very low around 30-40 minutes. (YOU CAN NOW ADD THIS ALL TO A CROCK POT AND LET IT COOK THAT WAY TOO).
- Season to taste with sea salt and pepper.
- Serve over spaghetti squash.
- Enjoy!
Notes
You can scoop out your spaghetti squash or serve right in the squash for an additional table appeal and wow factor.
