SAUCES & MARINADES
Pot Luck Meat Sauce
With Kelp Noodles
Buddy is not so sure he could make it a week without grocery shopping.
Paleo Meat Sauce
With a freezer full of ‘who knows what’ and a pantry packed with accumulated ‘good ideas’ we’d never used, it was time to give the grocery store a rest and thin out the pantry with a few ‘on the fly’ Paleo meals.
But, could we pull together a full week of Paleo ‘pot luck’ meals? Of course we could, and, suffice it to say, it was great fun!
One night we found a frozen package of Costco organic ground beef and a pack of Sea Tangle kelp noodles. In a few minutes we had a meat sauce simmering. An hour later we sat down to a Paleo meat sauce dinner!
- 4 tbsp. extra virgin olive oil
- 1 1/3 lb. organic ground beef
- 4 tbsp. cultured grass-fed butter
- 1 large organic onion, chopped
- 1 large green bell pepper, chopped
- 6 garlic cloves, smashed and roughly chopped
- 2 tbsp. dried oregano
- 1 tbsp. dried parsley
- 1 tbsp. marjoram
- 2 tbsp. dried basil
- 1 tbsp. Penzeys Spices Bangkok Blend
- 1 tsp. salt
- 1-2 tbsp. tomato paste
- 6-8 baby bella mushrooms with stems, sliced thick
- 2-3 small fresh ripe tomatoes, diced or canned
- 1/2 cup dry white wine
- 1/2 chicken broth or stock
- 15 oz. organic, no sugar added, premium prepared spaghetti sauce
- 1 tbsp. Red Boat fish sauce
- 1 tbsp. coconut aminos
Actually there was no real method to cooking this sauce – it was more like a game of speed chess!
First, brown the ground beef in two tablespoons of olive oil over medium heat. We used our trusty Mario Batali 14 inch enameled open sauté pan. An 8-quart stock pot or dutch oven will do.
When the meat is just browned, add 2 more tablespoons of olive oil and the butter and sauté the onions and bell peppers with the ground meat – 5 minutes – then add the garlic and sauté for another minute – then incorporate the tomato paste.
Next, stir the dried spices into the beef/vegetable mixture all at once and infuse the beef/vegetables with the aromatics for a minute or two.
Next, add the wine, broth, the prepared spaghetti sauce, fish sauce and coconut aminos and combine thoroughly.
Stir in the mushrooms and tomatoes.
Bring the sauce to a slow boil and immediately reduce and simmer for an hour or so.
Serve over rice pasta or kelp noodles.