As the air gets cooler up here in the mountains, I love to just snuggle up on the couch, wrapped in a cozy blanket and enjoy a warm bowl of comfort food. Spaghetti is one of my go-tos. I don’t know what it is about the dish, but it just warms me up from the inside out. Maybe it’s the savory, tangy sauce or the herby, homey seasonings. Either way, it’s one of my favorites.
This recipe is packed with veggies, both in the ground beef mixture and the sauce. My Instant Pot Nomato Sauce is a batch cooking dream, making 3 – 4 servings in one batch. So you can just grab a container out of the freezer and throw this dinner together in under 30 minutes (now you see why I call it “Easy Weeknight Spaghetti”)
I love to serve this with some cassava flour pasta, baked spaghetti squash, or zucchini noodles along with this zesty green salad!
Easy Weeknight Spaghetti (AIP/ Paleo)
Serves 4
Ingredients:
2 TBS olive oil
1 onion, chopped
1 zucchini, diced
1 cup mushrooms, chopped
1lb ground beef
3 cloves of garlic, minced
1 ½ tsp salt
1 tsp dried basil
1 tsp dried oregano
½ tsp black pepper (omit for elimination-phase AIP)
4 cups Instant Pot Nomato Sauce
Directions:
Heat the olive oil over medium heat in a skillet. Add in the onion, zucchini, and mushrooms and saute until softened, about 5 – 7 minutes. Add in the ground beef, breaking it up with a spatula. Add in the minced garlic, salt, basil, oregano, and black pepper and cook until the beef is browned all the way through. Add in the Instant Pot Nomato Sauce, reduce heat, and simmer for 5 – 7 more minutes.
Serve over AIP-compliant pasta, roasted spaghetti sauce, or zucchini noodles.
