The first time I heard of tomato-free meat sauce I was a bit skeptical, but after playing around with it, I found that yam and carrot makes a pretty nice tasting sauce. This recipe makes me miss tomatoes a whole lot less.
- 1 lb ground grass fed beef
- 1/2 spaghetti squash
- 1 medium yam (or two small ones)
- 2 medium carrots
- 1 onion
- 3-4 cloves garlic
- 3/4c lemon juice
- 1/2 - 1c bone broth or water
- 1 tbsp thyme
- sprinkle oregano
- sea salt to taste (I probably put in about 1 tsp)
- 2 tbsp olive oil or coconut oil
This whole recipe can be made in a medium/large sized frying pan! The first thing you should do is start cooking that spaghetti squash if you don't have any extra cooked spaghetti squash hanging around (I did). Next, start by adding the raw beef to the pan with 2 tbsp olive oil and also add onions. Cook until the beef is partially cooked and then add garlic. Cook until most of the pink is gone in the beef (but its not done) and then add the chopped yam, carrot, bone broth, lemon juice, and spices. Bring the liquid in the bottom of the pan to a boil and then turn it down to a simmer and cover the pan to steam cook the carrot and yam. Cook for 20-30 minutes, you want the yam and the carrot to be very tender for the next step. Next, take a potato masher and mash everything in the pan until the yam and carrot are mostly mashed and mixed with the liquid to form more of a saucy consistency. The mashing will also help break up any big chunks of beef that are in there. Now that everything is mashed, taste it and see what it needs. You can add a bit extra lemon juice here if you feel like it needs it, you can also add the sea salt and spices here. Once you have gotten the taste to your liking, scrape out that (now cooked) spaghetti squash, add half of it to the pan and simmer the whole pan for another 5-10 minutes. Scoop into a bowl and enjoy!
Hope you like it!